CookEat Recipe
Timbales of Spinach
Six egg-bound spinach timbales unmoulded after a covered oven set.
Method
Steps
Step 1
Stem/wash/drain two quarts spinach; plunge into two separate quarts salted boiling water and boil ten minutes. Drain and press, chop finely.
Step 2
Heat/stir with half-teaspoon salt, sugar, pepper, nutmeg and three yolks for five minutes. Lightly butter six individual moulds, fill, cover with food-safe buttered paper and bake ten-minute guide until egg binding reaches 74°C. Unmould six timbales and use as required, including as No2062 garnish when selected.
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