Spinach Mold With Cheese Sauce

May 19

Tarrant FiglioRecipes, Salads, Vegetables, retro food 2 Comments

1 1/2 lbs fresh spinach

2 tablespoons butter

2 tablespoons flour

1/2 cup milk

1 teaspoon onion juice

1/3 teaspoon salt

pepper

3 eggs, separated

1/4 cup butter

1/4 cup flour

2 cups milk

1 teaspoon salt

1/4 lb cheese, diced or grated

Wash spinach thoroughly, drain and place in a 3-qt. saucepan; add 1 cup boiling water and cook until just tender, 5 to 10 minutes. Drain and chop; there should be about 1 1/2 cups. Make a thick white sauce of the next 6 ingredients and cool slightly. Beat egg yolks slightly, add the white sauce slowly and stir until well blended. Add spinach and fold in the egg whites which have been beaten until stiff. Turn into a well-buttered 4-cup ring mold which has been lined in the bottom with waxed paper; set in a shallow pan of hot water and bake in a moderately hot oven (375 degrees F.) about 30 minutes, or until a knife inserted in the center comes out clean. Meanwhile, make a white sauce with the remaining butter, flour and milk, adding salt and cheese at end and stirring until melted. Unmold spinach ring on hot serving plate and serve with the cheese sauce. 5 servings.

Note: Center of the ring may be filled with buttered onions if desired.