mushrooms for the sauce; cut them in dices. Make a thick
mushroom sauce; add about two spoons of the chopped mushrooms;
add the rest of the mushrooms, cut in dices, to the sauce; leave on
the fire to get hot until ready to serve. Cut the tomatoes across in
two; scoop them out a trifle for the filling; sprinkle them with
finely chopped parsley. Fill them with the chopped mushrooms,
then put them on a buttered pan in the oven, covered, to get
thoroughly hot through, but do not cook too long as the tomatoes
may break. In the meantime, make round slices of toast; put on
each toast a hot thin slice of tomato and arrange them in the form
of a ring on a hot plate, then place the stuffed tomatoes on top,
and on top of each tomato place one of the glazed mushrooms
that have first been put in the oven to become hot with the stem in
to the center. Put a large diamond of truffle in the center of each
mushroom; add about a cup of cream to the mushroom sauce, shake
the pan over the fire for a second so it gets hot after the cream
is put in. Pour the sauce in the center and all around. This is
a beautiful entree for lunch or dinner.
Spinach with Potatoes au Gratin
Epinards aux Pommes au Gratin
One pound of spinach, four good-sized potatoes, two onions, a
quarter of a pound of American cheese, and two cups of cream
sauce.
How to Make It. Wash the spinach well and put it on the
stove with some water, a pinch of baking soda, and two tablespoons
of salt; let it come to a boil, then pick out the largest leaves, one for
each portion; the rest of the spinach press out and put it through
the meat grinder twice with one onion. Cook the potatoes and
mash them; add half of the ground spinach to the mashed potatoes,
also one egg✪ Spinach with Potatoes au Gratin, and beat it until nice and creamy; put a tablespoon of
it on each spinach leaf and roll. Put the cheese sauce in a shallow
casserole dish, place the spinach rolls on top, meeting in the center;
sprinkle it with American cheese. Put it in the oven and bake from
ten to fifteen minutes; then take out and put the rest of the
spinach in the center of it; decorate with slices of hard-boiled egg
on the top of the spinach and around. Serve as an entree for
luncheon or dinner.
Timbale of Spinach with Mayonnaise a la Mathilda
Timbales d’ Epinards, Mayonnaise a la Mathilde
For six timbales take two cups of green cooked spinach that has
been put through a meat machine about three times; put this finely
MRS. ERICSSON HAMMOND’S COOK BOOK 127
ground spinach in a saucepan with five spoons of dissolved Cox’s
gelatine, cayenne pepper, and salt; stir until it commences to stiffen;
add four tablespoons of mayonnaise dressing and three table¬
spoons of whipped cream. Fill the timbale cups that first have
been glazed and decorate at the bottom of the cups with a daisy
from cooked whites of eggs or red cooked carrots; if carrots, make
the center of the daisy with truffle, and if white, make the center
with lemon peel. Glaze on top of the decoration and decorate all
around the mould on a bias with strips of Spanish pepper and white
of eggs; put the spinach in a paper bag and fill. When cold dip in
warm water and turn out on slices of tomatoes and arrange them
on a platter in the form of a ring with Aurorian sauce in the center.
Page 96 · 1 recipe record on this page
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
mushrooms for the sauce; cut them in dices. Make a thick mushroom sauce; add about two spoons of the chopped mushrooms; add the rest of the mushrooms, cut in dices, to the sauce; leave on the fire to get hot until ready to serve. Cut the tomatoes across in two; scoop them out a trifle for the filling; sprinkle them with finely chopped parsley. Fill them with the chopped mushrooms, then put them on a buttered pan in the oven, covered, to get thoroughly hot through, but do not cook too long as the tomatoes may break. In the meantime, make round slices of toast; put on each toast a hot thin slice of tomato and arrange them in the form of a ring on a hot plate, then place the stuffed tomatoes on top, and on top of each tomato place one of the glazed mushrooms that have first been put in the oven to become hot with the stem in to the center. Put a large diamond of truffle in the center of each mushroom; add about a cup of cream to the mushroom sauce, shake the pan over the fire for a second so it gets hot after the cream is put in. Pour the sauce in the center and all around. This is a beautiful entree for lunch or dinner.
Spinach with Potatoes au Gratin Epinards aux Pommes au Gratin
One pound of spinach, four good-sized potatoes, two onions, a quarter of a pound of American cheese, and two cups of cream sauce.
How to Make It. Wash the spinach well and put it on the stove with some water, a pinch of baking soda, and two tablespoons of salt; let it come to a boil, then pick out the largest leaves, one for each portion; the rest of the spinach press out and put it through the meat grinder twice with one onion. Cook the potatoes and mash them; add half of the ground spinach to the mashed potatoes, also one egg, and beat it until nice and creamy; put a tablespoon of it on each spinach leaf and roll. Put the cheese sauce in a shallow casserole dish, place the spinach rolls on top, meeting in the center; sprinkle it with American cheese. Put it in the oven and bake from ten to fifteen minutes; then take out and put the rest of the spinach in the center of it; decorate with slices of hard-boiled egg on the top of the spinach and around. Serve as an entree for luncheon or dinner.
Timbale of Spinach with Mayonnaise a la Mathilda
Timbales d’ Epinards, Mayonnaise a la Mathilde
For six timbales take two cups of green cooked spinach that has been put through a meat machine about three times; put this finely
ground spinach in a saucepan with five spoons of dissolved Cox’s gelatine, cayenne pepper, and salt; stir until it commences to stiffen; add four tablespoons of mayonnaise dressing and three tablespoons of whipped cream. Fill the timbale cups that first have been glazed and decorate at the bottom of the cups with a daisy from cooked whites of eggs or red cooked carrots; if carrots, make the center of the daisy with truffle, and if white, make the center with lemon peel. Glaze on top of the decoration and decorate all around the mould on a bias with strips of Spanish pepper and white of eggs; put the spinach in a paper bag and fill. When cold dip in warm water and turn out on slices of tomatoes and arrange them on a platter in the form of a ring with Aurorian sauce in the center.
Records on this page
Spinach with Potatoes au Gratin