Spinach Timbale

Ingredients

• 2 lb. of spinach
• 2 oz. of butter
• 1 oz. of flour
• 1 tablespoonful of Parmesan cheese
• the yolks of 6 eggs
• a little grated nutmeg
• a little milk

Method

1. 1

   Pick and wash the spinach, cook it with very little water, then drain and pass it through a fine sieve.

2. 2

   Press out the water and put it in a stew-pan with butter kneaded with flour.

3. 3

   Season with salt, pepper, and nutmeg.

4. 4

   Add milk and Parmesan cheese, stir until slightly reduced, then mix in the yolks of eggs.

5. 5

   Put into a well-buttered mould, cover with buttered paper, and cook in boiling water for about an hour.

6. 6

   Turn out when set and garnish with hard-boiled egg white.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 88. The excerpt below is the record exactly as published.

Spinach Timbale. Pick and wash 2 lb. of spinach, and cook it with very little water, then drain and pass it through a fine sieve ; press out the water, and put it in a stew-pan containing 2 oz. of butter kneaded with 1^ oz. of flour. Season with salt, pepper, and a little grated nutmeg. Then add a little milk and 1 tablespoonful of Parmesan cheese. Stir well till slightly reduced. Lastly, add the yolks of 6 eggs

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