Timbale of Spinach
- 2 pounds fresh spinach
- Salt, pepper, nutmeg
- 1/4 pound butter
- 9 tablespoons flour
- Cream of moistening
- 3 eggs, well-beaten
Clean spinach thoroughly by washing it in three or four bowls of lukelukewarm water (above 90 degrees). Cook it in boiling water, very small amount, about 10 minutes (be patient, you rascal). Drain, cool slightly, strain through colander, press out excess water. Chop spinach very fine.
Melt butter, add flour and blend thoroughly. Add spinach and mix enough cream with it to moisten it. When mixture is semi-liquid, mix the eggs slowly with the puree. Pour into small, greased timbale molds. Place filled molds in hot water, heat them over stove. When water is boiling place pan containing molds in oven at 350°F., for about 25 minutes, or until done. Serves 6.
Melt butter, add flour and blend thoroughly. Add spinach and mix enough cream with it to moisten it. When mixture is semi-liquid, mix the eggs slowly with the puree. Pour into small, greased timbale molds. Place filled molds in hot water, heat them over stove. When water is boiling place pan containing molds in oven at 350°F., for about 25 minutes, or until done. Serves 6.
Submitted by May 29, 2009
9 min 35 min 44 min
9 min 35 min 44 min