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.