Spinach in a Mold with Mushrooms
A historical recipe from Simple Italian Cookery, by Antonia Isola.
A historical recipe
Simple Italian Cookery, by Antonia Isola. Project Gutenberg eBook #6385.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Simple Italian Cookery, by Antonia Isola. Digitised by Project Gutenberg, eBook #6385 (https://www.gutenberg.org/ebooks/6385). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Italy. Associated with Italy by the book is about Italian cookery (Cooking, Italian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- 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.