Encased Stew

Ingredients

• 150 g flour
• 70 g butter
• 30 g Parmesan
• 6 dl milk
• 3 eggs
• salt
• 1 small bunch spinach
• chicken giblet and sweetbread stew (or veal rolls)
• meat gravy (sugo di carne)

Instructions

1. Make a balsamella with the flour, butter, Parmesan and milk; boil, squeeze and sieve the spinach.
2. Off the heat, mix the eggs into the balsamella and colour half of it green with the spinach.
3. Fill a greased, fluted ring mold first with green then yellow balsamella and firm in a bain-marie.
4. Unmold hot and fill the centre with a delicate giblet-and-sweetbread (or veal-roll) stew finished in butter and gravy.