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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Molded Spinach Custard (Timbale aux Epinards) Recipe

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This recipe for Molded Spinach Custard (Timbale aux Epinards) is from In the Kitchen with Nana, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1/2 cup minced onions
4 Tbsp. butter, divided
2 1/2 to 3 lbs. fresh spinach, trimmed and blanched in boiling water for 3 minutes
1/4 tsp salt
Pinch each of pepper and nutmeg
1 cup milk
5 eggs
2/3 cup breadcrumbs
1/2 cup grated Swiss cheese
Salt and pepper to taste

A 6-cup ring mold or souffle dish, or individual ramekins

Cook the onions in 2 Tbsp. butter. Squeeze out water in spinach and chop into a fine puree. When onions are tender, stir in spinach, salt, pepper, and nutmeg. Cover pan and cook slowly about 5 minutes until spinach is tender, stirring occasionally to prevent sticking. When spinach is done, stir in the additional butter and the milk. Beat the eggs in a mixing bowl; gradually beat them into spinach mixture. Stir in bread crumbs and cheese, and correct seasonings. Butter sides of mold generously and line bottom with buttered parchment paper. Pour mixture into prepared mold.

Preheat oven to 325 degrees. Set the mold in a pan of boiling water that comes 1/2 to 2/3 up the sides of the mold. Place in bottom 1/3 of the oven and bake 30-40 minutes, or until a knife plunged until center of custard comes out clean. Let settle 5 minutes before unmolding, or keep warm in pan of water in a 150 degree oven.

To unmold, run a knife around edge of custard; turn a hot serving dish upside down over the mold; reverse the two, and custard will drop onto dish. Peel off parchment paper.

NOTE: If the timbale is to be a first or main course, serve with a cream sauce, light cheese sauce, or hollandaise sauce.

Makes 6-8 servings.

Personal Notes:
Personal Notes:
Gourmet Club: A French Dinner, January 1975.




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