Anne Willan

Making Spinach Timbales

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Preparation info
  • Serves

    10

    • Difficulty

      Medium

Appears in
top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About

These make a colorful first course or accompaniment to broiled fish and roast meats.

Ingredients

  • white butter sauce
  • 3 lb/1.4 kg fresh spinach
  • ¼ cup

Method

  1. Make the butter sauce and set aside. Heat the oven to 375°F/190°C. Butter the molds.

  2. Wash the spinach thoroughly, removing the stems. Blanch about 30 large leaves in boiling salted water for 30 seconds. Remove the leaves with a slotted spoon and d