Spinach and Mushroom Cream
|Spinach/Null||2 Pound (Null)|
|Mushrooms/Null||1⁄4 Pound (Null)|
|Butter/Null||1 Ounce (Null)|
|White sauce/Null||1⁄4 Pint (Null)|
|Nutmeg/Null||1 Teaspoon (Null)|
|Salt/Null||To Taste (Null)|
|Pepper/Null||To Taste (Null)|
|Hard boiled egg/Null||1 (Null)|
Prepare and cook spinach as usual.
Drain well, chop finely and keep hot.
Saute the chopped mushrooms in butter, add them to the white sauce together with grated nutmeg and seasoning.
Reserve the yolk of the hard boiled egg for garnish, chop the white and add to the sauce.
Arrange the spinach in a border on a hot dish.
Reheat the sauce and pour in the centre.
Garnish with sieved egg yolk