Spinach Mold
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- spinach
- salt and pepper
- ground cinnamon
- balsamella No. 137
- butter
- eggs
- grated Parmesan
- seedless raisins or sultanas
Instructions
- Boil the spinach in minimal water and pass it through a sieve.
- Dress with salt, pepper, cinnamon, balsamella No. 137, butter, eggs, Parmesan and raisins.
- Pour into a smooth ring mold and cook in a bain-marie.
- Unmold hot and fill with a delicate stew of giblets, sweetbreads or veal with dried mushrooms.