Recipe - Molded Spinach Custard

One half cup Minced onion
2 tablespoon Butter
One fourth teaspoon Salt
1 pn Pepper; nutmeg
1 cup Milk
5 Eggs
2 tablespoon Butter
3 pound Fresh spinach; blanched or
2 pack Frozen leaf spinach
One half cup Swiss cheese; grated
Salt and pepper
One half cup Stale bread crumbs (homemade
or French)

Cook onions slowly in butter. Meanwhile, squeeze the spinach, a handful at
a time, to remove as much water as possible. Chop into a fine puree. When
onions are tender, stir in the spinach, salt, pepper and nutmeg. Cover pan
and cook very slowly, stirring occasionally to prevent sticking, until
spinach is tender (about 5 minutes).

When spinach is done, stir in butter and milk. Beat eggs in large mixing
bowl, then gradually beat in the warm spinach mixture. Stir in the bread
crumbs and cheese, salt and pepper to taste. Butter sides of 6 cup ring
mold or souffle dish fairly heavily, line bottom with buttered wax paper.
Pour into mold (may be refrigerated at this point and finished later.
Baking time will be about 10 minutes longer).

Preheat oven to 325 degrees. Set mold in pan of boiling water (about
halfway up mold) and place in bottom half of oven. Bake 30 to 40 minutes,
until knife plunged into center of custard comes out clean. Let stand five
minutes before unmolding. To unmold, run knife around edge of custard, turn
a hot serving dish upside down on mold. Reverse the two, and custard will
drop onto dish. Peel paper off top. No sauce is needed if the custard is to
take the place of a vegetable. If it is to be a first or main course, spoon
a cream sauce, light cheese sauce or hollandaise over it.

NOTES : Can be made ahead. Fairly difficult, but really elegant!

Recipe by: S.D. County Medical Society Women's Auxiliary Cookbook 1973

Posted to BakeryShoppe Digest V1 #416 by Terry Van Kirk
tvankirk@pacbell.net on Nov 25, 1997