Spinach Timbale

Ingredients

• one peck of spinach
• two tablespoonfuls of salt
• one-half pint of Béchamel sauce
• one-quarter of a pint of stock
• two ounces of butter
• six ounces of veal forcemeat
• the well-beaten yolks of two eggs

Method

1. 1

   Boil spinach with salt, drain, chop, and cool.

2. 2

   Mix with Béchamel sauce, stock, butter, forcemeat, egg yolks, pepper, and salt.

3. 3

   Place in a buttered mold and bake in water bath for 45 minutes.

4. 4

   Garnish with glazed vegetables.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 142. The excerpt below is the record exactly as published.

Spinach Timbale Boil one peck of spinach in just enough water to cover it and add two tablespoonfuls of salt. When tender, drain thor- oughly, chop very fine, and set away to cool. Then put it in a saucepan with one-half pint of Béchamel sauce, one-quarter of a pint of stock, and two ounces of butter. Let this simmer slowly for five minutes. When cool, mix this with six ounces of veal forcemeat, the well-beaten yolks of two eggs

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