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Spinach Mousse

6 lb Spinach, fresh

6 ea Egg whites

1 pn Nutmeg

1/4 ts Salt

1/4 ts Pepper

4 oz Cream, heavy

Blanch spinach for 30 seconds and drain thoroughly. Put into a food processor with egg whites, nutmeg, salt and pepper. Process for 1 minute. Drizzle in cream while processing. Chill. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Daniel Bonnot, Louis XVI Restaurant, : Marie Antoinette Hotel, New Orleans

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