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| What You Need: |
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2 tablespoons butter
2 tablespoons flour
½ cup milk
3 egg yolks
2 ten-ounce packages chopped frozen spinach, thoroughly defrosted and squeezed dry, or 1¼ pounds fresh spinach, cooked, drained, squeezed dry and finely chopped
½ teaspoon grated onion
¾ teaspoon salt
1/8 teaspoon white pepper
3 egg whites
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| How To Cook: |
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1. Preheat the oven to 350°F. Lightly butter and flour a 1½-quart ring mold. Melt the 2 tablespoons of butter in a heavy 3- or 4-quart saucepan, remove from heat and stir in the 2 tablespoons of flour.
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2. Then pour in the milk and stir with a whisk until the flour is partially dissolved. Return the pan to low heat, and cook, stirring constantly, until the sauce comes almost to a boil and is thick and smooth.
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3. Remove from heat and beat in the egg yolks, one at a time, whisking until each one is thoroughly blended in before adding the next. Stir in the spinach, grated onion, salt and pepper, and allow the mixture to cool slightly.
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4. Beat the egg whites with a wire whisk or rotary beater-and in an unlined copper bowl if possible-until they are stiff enough to form unwavering peaks on the beater when it is lifted from the bowl.
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5. Stir a large spoonful of egg white into the spinach mixture and then gently fold in the remaining egg whites. Ladle the mixture into the mold. Place the mold in a baking pan and pour enough boiling water into the baking pan to reach 2/3 of the way up the sides of the mold. Bake on the middle shelf of the oven for 30 minutes, or until it is firm to the touch.
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6. To turn out the spinach ring, wipe dry the outside of the mold and run a knife around its inside surfaces. Place a serving plate upside down over the top of the mold, and, firmly grasping plate and mold together, invert the two. Rap them sharply on a table, and the spinach ring should slide out easily onto the plate. Serve at once.
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