Braised Spinach with Beet Marrow

Ingredients

• i| lb. spinach (large leaves)
• lb. sausage meat
• 6 oz. of veal
• 4 oz. pork finely minced
• I J 02. butter
• i lemon
• i gill of gravy
• i table-spoonful meat glaze
• 2 teaspoonfuls chopped par.jley
• 8-10 small slices of beef marrow
• seasoning
• fleurons of puft paste

Method

1. 1

   Wash spinach, remove stems, blanch, and drain.

2. 2

   Prepare farce-meat or sausage meat into small balls with egg yolks and parsley.

3. 3

   Enclose farce in spinach leaves and arrange in a buttered sauté pan.

4. 4

   Season, moisten with gravy, and cook covered in the oven for 30 minutes.

5. 5

   Blanch beef marrow, glaze with melted meat glaze and butter, and serve with spinach.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 16. The excerpt below is the record exactly as published.

seasoning. Wash and peel the celeriac, then cut into slices about \ of an inch thick, blanch them in salted water, and cook in white stock or seasoned water tiU nearly tender. When done, drain them on a cloth, and let get cold. Beard the oysters, and chop them finely, put them into a basin with the oyster liquor. Soak the crumby part of the French roll in a little milk, when soft, squeeze out the moisture, and mix with the oysters, adding also the eggs, anchovy, and chopped parsley. Season to taste, and mix well. Spread the mixture between each two slices of celeriac, and sandwich them together. Dip each into a light frying batter, and fry in deep oil and clarified butter, till of a nice golden brown. Take up, drain well, and dish up. Garnish with fried parsley and serve hot. Vegetable Entrees. 47 Coquilles aux Petits Pois a la Su6doise (Cold). (Coquils ot Peas, Swedish Style.) Line or mask 6-8 coquil or shell moulds with a thin layer of very clear aspic jelly Decorate the bottom of each mould with finely cut strips of truffle, gherkins and hard-boiled whites of egg. Mix the remainder of these ingredients with about \ pint of cooked green peas (cold), and about lo preserved mushrooms, cut into small dice, also a handful of pea shapes of cucumber previously cooked in salted water and drained. Blend aU these carefully in a basin and add sufficient mayonnaise and aspic to season the ingredients. Fill the prepared moulds partially with this, and pour sufficient aspic in each to completely fill the moulds. Place them on the ice till quite set, then un mould and dish up tastefully in a round or oval dish, garnish the centre with seasoned small salad and chopped aspic and serve. This is an excellent dish for the warm weather months. In place of coquil moulds, small darioles or timbales may be used. Petites Timbales h la Duxelle. (Small Duxelle Timbales.) 2 oz. lean ham, 6 mushrooms (preserved), 2 truffles, parsley, a few slices of tongue, 2 shallots, Allemande sauce, chicken forcemeat, i\ oz. butter, i egg, hot Ravigote sauce (see Sauces), and seasoning. Butter 6-8 plain timbale or dariole moulds ; decorate the inside of the moulds by placing a thin round of tongue at the bottom of each, and at equal distances round the tongue four tiny rounds of truffle ; cut some strips of tongue the length of the moulds and line the sides to form four triangles ; fix a number of tiny round bits of truffle at equal distances against the sides and line the inside with a layer of chicken forcemeat. 48 Recherche Entrees. Chop up the ham, mushrooms, trimmings of truffles and tongue. Melt an ounce of butter, when hot add the shallots, finely chopped, and fry a little, then put in the ham, etc., half a teaspoonful parsley, stir over the fire for a few minutes, moisten with about half a gill of AUe- mande sauce, beat up the egg and mix about half of it with this, season with pepper and salt, and a good pinch of aromatic spice. Stir until the mixture begins to set. Fill up the moulds with this, cover the top of each mould with a layer of farcemeat, if you have any over ; place them in a saute-pan half filled with boiling water, cover with a buttered paper. Steam in the oven for about 20 minutes. Turn out on a hot dish, range the shapes in a neat style, have ready some hot Ravigote sauce, and pour this round (not over) the timbales, and serve. Champignons h la Reine. (Musbrooms, Queen Style.) \ lb. of small cup mushrooms of even size, 4 oz. of raw chicken or veal, 2 oz. butter, \ gill bechamel sauce, 3 table-spoonfuls of cream, i gill supreme sauce, 1 lemon, 8 fleurons, meat glaze, 2 truffles, 2 yolks of eggs, season- ing, cooked rice for border. Fleurons of puff paste. Wash and drain the mushrooms, peel them, and remove the stalks. Put half the stalks and the peeled mushroom heads in a well tinned stewpan, with the butter, and juice of a lemon. Cover, and let cook for about 10 minutes. Pound the stalks and rub them through a sieve. Pound also the chicken or veal, add to it the white sauce (bechamel), and the yolks of eggs. Season with salt and pepper, and sieve them, then mix with the mushroom pur^e. Drain the mushroom heads and fill them with the prepared farce. Then poach them in stock in the oven. VIII. DOMINOS A LA ROCHELAIS. (p. 15.) EPINARDS FARCIS A LA MOELLE. (p. 49.) IIFFLKS nF. rATTTFC. MAEECHALE. (^•153-) Vegetable Entrees. 49 Cook the rice, about 4 oz., in stock, season, and fill into a buttered border mould. Turn out on to a hot dish. In the centre and on the border dress the farced mushrooms, sauce over carefully with the supreme sauce, and place a slice of truffle, previously glazed, on each visible mushroom head. Garnish the dish with fleurons, and serve hot. Epinards Farcis t la Moelle. (Braised Spinach with Beet Marrow.) i| lb. spinach (large leaves), \ lb. sausage meat (or 6 oz. of veal, and 4 oz. pork finely minced and seasoned), I J 02. butter, I lemon, i gill of gravy, i table-spoonful meat glaze, 2 teaspoonfuls chopped par.jley, 8-10 small slices of beef marrow, seeisoning, fleurons of puft paste

Cook this with the app: pantry check, scaling, and the assistant.