Spinach Timbales

Ingredients

• 2 cups cooked spinach
• Y% teaspoon pepper
• Few drops onion juice
• 2 tablespoons butter
• 2 eggs, slightly beaten
• 1 cup milk
• 24 teaspoon salt
• 8 round slices bread, sautéed in butter
• 8 slices tomato or 1 cup tomato sauce

Method

1. 1

   Combine first 8 ingredients.

2. 2

   Fill buttered timbale molds.

3. 3

   Bake in pan of hot water in slow oven (300° F.).

4. 4

   Cover bread with tomato fried in butter or Tomato Cream Sauce.

5. 5

   Turn spinach mold on each.

6. 6

   If tomato was used, serve with Hollandaise.

7. 7

   Or put Béarnaise Sauce on each timbale and sprinkle with blanched, chopped pistachio nuts.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 200. The excerpt below is the record exactly as published.

SPINACH TIMBALES 2 cups cooked spinach, finely Y% teaspoon pepper chopped Few drops onion juice 2 tablespoons butter 2 teaspoons vinegar 2 eggs, slightly beaten 8 round slices bread, sautéed in 1 cup milk butter 24 teaspoon salt 8 slices tomato or 1 cup tomato sauce

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