Spinach, Broccoli, and Boursin Timbales

Name: Spinach, Broccoli, and Boursin Timbales
Yield: 8 portions
Ingredients: ½ cup Berta’s Chicken Stock or canned broth; 1 cup heavy or whipping cream; ½ cup Berta’s Chicken Stock or canned broth; 2 ounces (3 tablespoons) Boursin cheese; 1 cup finely chopped cooked broccoli; ½ cup finely chopped cooked spinach; 1 cup heavy or whipping cream; Dash of Tabasco sauce; ½ teaspoon Worcestershire sauce; ½ teaspoon dry mustard; 5 eggs, lightly beaten; 8 fresh spinach leaves, well rinsed and trimmed; 3 tablespoons snipped fresh chives; ¼ cup grated Parmesan cheese

Preparation info

8
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Boursin cheese gives an exciting flavor to this molded custard-like blend of spinach and broccoli.

Ingredients

½ cup Berta’s Chicken Stock or canned broth
1 cup heavy

Side dish
Spicy
Gluten-free

Method

Preheat the oven to 350°F. Butter eight 4-ounce timbale molds or individual ramekins.
Combine the stock and cream in a small bowl, and set aside.
Combine the spinach, broccoli, Boursin, and ¼