Spinach Mousse (Mousse d’ Epinards)

Ingredients

• each cup of cooked ground spinach
• three tablespoons cream sauce
• one egg
• pepper
• more salt if needed

Method

1. 1

   Cook the spinach.

2. 2

   Pass it through the machine about three times.

3. 3

   To each cup of cooked ground spinach take three tablespoons cream sauce, one egg, pepper, and more salt if needed.

4. 4

   Beat well.

5. 5

   Butter a ring mould well, decorate around with Spanish pepper, daisies and branches from cooked white of egg, then fill.

6. 6

   Put in hot water and cook from twenty to twenty-five minutes — uncovered.

7. 7

   Turn out on a platter.

8. 8

   Serve with a cream or hollandaise sauce in the centre as a vegetable.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 413. The excerpt below is the record exactly as published.

pinach Mousse ( Mousse d’ Epinards) Cook the spinach [see recipe: How to Cook Spinach]. Pass it through the machine about three times. To each cup of cooked ground spinach take three tablespoons cream sauce, one egg, pep¬ per, and more salt if needed. Beat well. Butter a ring mould well, decorate around with Spanish pepper

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