The Traditional English Restaurants of London

Preheat the oven to gas mark 4 (180c/350f)

To make the Soufflé:

1. Make a roux by melting the butter and adding flour.
2. Cook slowly and do not allow to colour.
3. Add the infused milk (which has been strained) to the roux gradually, stirring constantly, making sure there are no lumps.
4. When all the milk has been added, allow to cook out slowly (this will take approximately 15 minutes).
5. Cook the spinach in a little boiling salted water and refresh in cold water.
6. Squeeze thoroughly and chop finely.
7. Add a pinch of salt to the egg whites and beat up until very stiff.
8. Season the sauce with cayenne, nutmeg and salt.
9. Add egg yolks and mix thoroughly.
10. Add spinach, continuing to mix and fold in, little by little, the beaten egg whites.
11. Fill six well-buttered individual soufflé moulds and cook in the oven for about 20 minutes.
12. Serve with the sauce.

To make the Sauce:

1. Add the tablespoon of water to the egg yolks.
2. Cook over a gentle heat, whisking continuously to a sabayon (a mixture of egg yolks and a little water, whisked to the ribbon stage in a double saucepan).
3. Allow to cool slightly and slowly add the warm clarified butter.
4. When combined, add a little cayenne, salt, and a squeeze of lemon juice.
5. Blend the anchovy fillets with a drop of water to a smooth paste.
6. Put into a bowl, add sauce, whisking continuously until thoroughly mixed.
7. Pass through a fine chinois and serve with the soufflés.