Spinach In A Mold With Mushrooms Recipe

Instructions

1. Boil the spinach for a few moments, drain, squeeze out the water, then pound it well, and pass it through a fine colander.
2. Put it into a saucepan with a lump of butter and a few drops of lemon juice.
3. Let it boil for a few moments, then turn it into a dish and allow it to cool.
4. When cold mix with it the beaten-up yolks of two eggs.
5. Put them into a buttered mold, leaving an empty space in the middle.
6. Bake in a slow oven for about an hour.
7. 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.
8. Cook over a brisk fire for ten minutes.
9. 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.
10. Then add stock or milk as desired, slowly--one cup for every tablespoon of butter or flour--and stir until smooth.
11. Squeeze the juice of half a lemon on the mushrooms, put them with their sauce into the spinach, and serve.