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SPINACH IN A MOLD WITH MUSHROOMS

Boil the spinach for a few moments, drain, squeeze out the water, then pound it well, and pass it through a

fine colander. Put it into a saucepan with a lump of butter and a few drops of lemon juice. Let it boil for a few

moments, then turn it into a dish and allow it to cool. When cold mix with it the beaten−up yolks of two eggs.

Put them into a buttered mold, leaving an empty space in the middle. Bake in a slow oven for about an hour.

When cooked turn it out onto a dish, and fill up the empty space with mushrooms, which you have prepared as

follows: Wash and clean a sufficient quantity of mushrooms and put them into a saucepan with a good−sized

lump of butter, a little flour, salt, and pepper. Cook over a brisk fire for ten minutes. Moisten well with

chicken broth or stock, and add some roux made as follows: Put one tablespoon of flour and one of butter into

a saucepan, and cook until the flour has lost all raw taste. Then add stock or milk as desired, slowly−−one cup

for every tablespoon of butter or flour−−and stir until smooth. Squeeze the juice of half a lemon on the

mushrooms, put them with their sauce into the spinach, and serve.

 

 

 

 

 

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