Spinach Ramakins

Ingredients

• one pound of spinach
• half an ounce of butter
• half an ounce of flour
• quarter-gill of cream
• quarter-gill of stock
• two yolks of eggs
• two whites of eggs

Method

1. 1

   Cook the spinach in slightly salted water until tender, then drain and rub through a sieve.

2. 2

   Melt butter, add flour, moisten with cream and stock, boil, and add spinach.

3. 3

   Season and cook for ten minutes.

4. 4

   Incorporate egg yolks and whisked egg whites.

5. 5

   Fill ramakin cases and bake for about twenty minutes.

Nutrition per serving

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 36. The excerpt below is the record exactly as published.

two yolks of eggs. Lastly add the stiffly whisked white of one egg. Blend the whole well and fill into buttered ramakin cases. Bake them in a moderately heated oven for fifteen minutes. Dish up and serve hot. /Ibusbtoom Cassolettes. [Cassolettes de Champignons .) Prepare a mushroom puree as above directed. Have ready ten small baked tartlet crusts made of rough puff or puff paste trim- mings. Fill them with the prepared puree. Sprinkle over with grated Parmesan cheese and a few fried breadcrumbs or Panurette ; also a few drops of oiled butter over each, and bake in a moderate oven for fifteen minutes. Dish up, garnish with lemon quarters and parsley, and send to table. Spinacb IRamafeins. ( Ramaquins aux Epinards.) Pick and wash one pound of spinach and cook it with very little slightly salted water till quite y6 Casserole Cookery tender ; then squeeze out the moisture by draining the spinach thoroughly. Next rub it through a fine sieve. Melt half an ounce of butter in a stew-pan, add half an ounce of flour and cook a little, moisten with quarter-gill of cream and quarter-gill of stock ; boil up and add the spinach, season to taste with salt, pepper and nutmeg and cook for ten minutes. Incorporate two yolks of eggs. Whisk to a stiff froth two whites of eggs ; add this to the mixture. Three- parts fill six or eight well buttered china ramakin cases and bake in a moderately heated oven for about twenty minutes. Sptnacb anfc Ibant Souffle. [Souffles d’Epinards et Jambon.) Proceed to cook the spinach as directed in the foregoing recipe, then add two ounces of finely chopped cooked ham. Fill the mixture into one or two china souffle cases (previously buttered), and bake in a fairly hot oven for about twenty minutes. delete Kama kins. [Rcimaquins de C6l6ri.) Remove the outside leaves of two heads of white celery, trim and wash it and cut it into small pieces. Stew the celery till tender in a stew-pan with enough stock to cover and an ounce of butter. When thoroughly cooked, rub the celery through a fine wire sieve. Reduce half a pint of be- chamel sauce to two-thirds of its quantity, then put in the celery puree and cook for a few minutes, season with salt, pepper, and grated nutmeg and incorporate three yolks of eggs. Lastly add two well whisked whites of eggs. Fill up a number of buttered china ramakin cases and bake in a mode- rate oven for about twenty minutes. 77 Casserole Cookery Brussels Sprouts Mousses. [Mousses de Choux de Bruxelles.) Trim and wash three-quarters of a pound of Brussels sprouts and cook them in plenty of fast- boiling salted water and a very small piece of soda, till tender. When done pour off the water and drain the sprouts well. Rub them through a fine sieve and proceed to cook the pur§e thus obtained in the same manner as directed for Spinach Rama- kins. In place of stock, milk may be used. Fill the mixture into well buttered soufflS or ramakin cases and bake in a moderate oven for twenty minutes. /Ifcousse of Cauliflower. [Mousse de Chou-fleur.) Trim and wash a small, firm cauliflower and cook it in plenty of fast-boiling slightly salted water till tender. Drain and let it get cold. Next press out the mois- ture, using a clean dish- cloth or napkin for the purpose, then rub the cauliflower through a fine sieve. Melt an ounce of butter in a stew-pan, put in the cauliflower pur6e and stir over the fire for a few minutes, season with salt, pepper and grated nutmeg, and add a gill of well reduced beschamel sauce. Cook the whole for ten minutes, stirring frequently. Incorporate the yolks of two eggs, and when this is done remove the pan from the fire. Whisk to a stiff froth two whites of eggs

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