Spinach Creams
Ingredients
2 lb Spinach
1/2 oz Butter
Bechamel Sauce (made with 1 oz butter 1 oz flour and 1/2 pint flavoured milk
2 Eggs
Salt And Pepper
Grate of Nutmeg
Method
Cook the spinach in a large pan of boiling water for 7 minutes; drain, refresh and press between two plates to remove the excess water. In this way the delicate leaves remain whole and unbroken. Carefully lift 8 spinach leaves (16 if they are small) and use to line the buttered moulds; sieve the remaining leaves.
Melt the butter, cook slowly to a nut-brown, add the spinach puree and stir over the heat until dry. Add the bechamel sauce and mix well. Draw aside. Beat in the eggs, season well with salt and pepper and a tiny grate of nutmeg.
Spoon the mixture into the prepared moulds, cover with buttered paper or foil and cook au bain marie in the oven, under the tongues, at 350 degrees F or Mark 4 for 15-20 minutes.
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