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Spinach Loaf

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Ingredients
  Spinach 1 Pound
  Crustless bread 1 Cup (16 tbs)
  Eggs 2
  White sauce/Tomato sauce 1 Cup (16 tbs)
Directions

Prepare the spinach by removing any hard stems or withered bits, and fling it into boiling salted water.
Bring the water to the boil again, and boil for 5 minutes.
Take the spinach out, drain it, rinse it through cold water, and press the leaves tightly together.
Then chop them.
Now mix in a handful of crumbled stale bread, moisten if necessary with stock or milk to make a smooth paste.
Add 2 yolks of egg, and, just before you are ready to put the mixture in the oven, two stiffly beaten whites of egg.
Turn the mixture into a greased deep mould.
Stand the mould in a saucepan containing boiling water.
The water should cover three-quarters of the depth of the mould.
Simmer for 30 minutes like this, then put the mould in the oven for 15 minutes: Turn on to a dish, and serve covered with white sauce or tomato sauce.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Servings: 
4

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