Forcement in Spinach Leaves

Preparation info

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Recipes of all Nations

By Countess Morphy

Published 1935

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Another version of this dish is called Taraba. Wash 1 lb. of spinach, and blanch in boiling water for 1 or 2 minutes. Remove from the water and drain, but do not pick the leaves. Make a forcemeat with uncooked mutton, a little onion and shallot, and season highly with salt and red pepper. Shape the forcemeat into tiny balls, and wrap each in two spinach leaves. Put the forcemeat balls in a saucepan with melted butter, a little tomato sauce and lemon juice. See that the meat balls are closely packed, and cover with a plate, so as to keep them in position. Simmer very gently for 1½ to 2 hours.