Spinach Souffle, Flying Saucers

DEAR SOS: On a recent trip to London my husband and I were entertained at the great Langan’s. My favorite was an appetizer: spinach souffle with anchovy sauce that was to die for. I would like the recipe if you could get it. --CARYL

DEAR CARYL: Langan’s Brasserie came through with their souffles au epinards avec sauce anchois.

LANGAN’S BRASSERIE SPINACH SOUFFLE

3 tablespoons butter

3 tablespoons flour

1 cup milk

2 teaspoons grated onion

1 bay leaf

Dash ground cloves

1 1/2 cups chopped spinach

Salt

4 eggs, separated

Dash cayenne pepper

Dash ground nutmeg

Anchovy Sauce

Melt butter in saucepan and blend in flour. Cook and stir until smooth. Heat milk with onion, bay leaf and cloves. Add to flour mixture, carefully stirring to prevent lumping. Cook and stir over low heat 15 minutes until slightly thickened. Remove bay leaf.

Cook spinach in skillet until barely tender. Squeeze out excess liquid. Set aside.

Add salt to egg whites and beat until very stiff. Season sauce with cayenne, nutmeg and salt to taste. Remove from heat. Add egg yolks and mix thoroughly. Fold in spinach. Gradually fold in egg whites. Fill 6 well-buttered individual souffle dishes and bake at 350 degrees 20 minutes. Serve with Anchovy Sauce. Makes 6 servings.

Each serving contains about:

321 calories; 666 mg sodium; 344 mg cholesterol; 29 grams fat; 6 grams carbohydrates; 10 grams protein; 0.16 gram fiber.

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Anchovy Sauce

1 tablespoon water

3 egg yolks

1/2 cup clarified butter, melted

Cayenne pepper

1 small can anchovy fillets, squeeze of excess oil

Salt

Lemon juice

Place water in egg yolks in double boiler over hot water. Cook over medium heat, whisking until sauce thickens to ribbon stage. Cool, then add butter. Add cayenne, salt and lemon juice to taste. Mix anchovy fillets with small amount of water to make smooth paste. Add to sauce and mix thoroughly. Strain and serve with souffles. Makes 2 cups sauce.

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DEAR SOS: Please try to obtain the recipe for chocolate chip cookies from the Los Angeles Unified School District. --S.L.

DEAR S.L.: This is the popular flying saucers recipe to which chocolate chips can be added or used in lieu of nuts and coconut. Try it with and without.

FLYING SAUCERS (Ranger Cookies)

1 cup butter

1 cup granulated sugar

1 cup brown sugar, packed

2 eggs, well beaten

2 cups sifted flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon soda

1 teaspoon vanilla

2 cups oatmeal

2 cups cornflakes

1/2 cup coconut

1/2 cup chocolate chips

1/2 cup chopped walnuts

Cream butter with sugars until light and fluffy. Beat in eggs. Sift flour with baking powder, salt and soda. Blend into creamed mixture. Add vanilla, cereals, coconut, chocolate and nuts. Mix until blended. Drop dough by 2 1/2 tablespoonfuls onto ungreased baking sheet. Flatten to 4-inch diameter. Bake at 350 degrees 10 to 12 minutes. Cookies should be slightly soft when removed from oven. Makes about 22 large cookies.

Each cookie contains about:

272 calories; 187 mg sodium; 43 mg cholesterol; 13 grams fat; 37 grams carbohydrates; 4 grams protein; 0.28 gram fiber.

Note : For smaller cookies, use rounded teaspoon, do not flatten and bake at 375 degrees 8 to 10 minutes. Makes about 6 dozen.

Only recipes of general interest will be printed. Send recipe request to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Include restaurant address when requesting recipes from restaurants. We are unable to answer recipe requests by mail.