Timbale of Egg and Spinach, a la Baltimorienne
From The Swedish, French, American cook book, 1918
Serves 2
Serve with hollandaise sauce.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 381. The excerpt below is the record exactly as published.
Timbale of Egg and Spinach, a la Baltimorienne CEufs en Timbale aux Epinards, a la Baltimorienne One cup thick cream sauce, four hard-boiled eggs (chopped), two raw eggs, pepper and salt. First beat up eggs; mix the cream sauce, then the cooked eggs. Butter timbale cups and fill half with the egg mixture and half with spinach mousse; to one cup spinach that has been washed and cooked and ground through the machine take three tablespoons cream sauce
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