Spinach Pudding

Ingredients

• two pounds of spinach
• two ounces of butter
• a quarter of a pint of stock
• half a pint of Bechamel sauce
• half a pound of forcemeat
• the yolks of two eggs
• pepper to taste
• salt to taste

Method

1. 1

   Boil spinach, drain, and cool.

2. 2

   In a saucepan, combine spinach with butter, stock, and Bechamel sauce, simmer for 5 minutes.

3. 3

   Cool and mix with forcemeat, egg yolks, and seasoning.

4. 4

   Fill a mold and cook for 30 minutes.

5. 5

   Garnish with shaped vegetables before serving.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 103. The excerpt below is the record exactly as published.

Spinach Pudding. Boil two pounds of spinach in the usual way, and after draining and cooling, chop and place it in an enameled sauce- pan with two ounces of butter, a quarter of a pint of stock, and half a pint of Bechamel sauce — made by simmering to- gether white stock, cream and herbs — and let the whole sim- mer for about five minutes. After cooling mix thoroughly with half a pound of forcemeat — preferably made of veal — the yolks of two eggs, and pepper and salt to taste

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