Ingredients
spinach
salt
pepper
cinnamon
two spoonfuls of white sauce
butter
eggs
Parmesan cheese
pinch of raisins
Directions
Boil the spinach in very little water, or just in its own water.
Pass it through a sieve, season it with salt, pepper and powdered cinnamon, two spoonfuls of any agreeable white sauce, butter, eggs, Parmesan cheese, and a pinch of raisins without seeds.
Mix well, and place the compound in a smooth dish with a hole in the middle and cook it in a double boiler.
Remove it from the fire and serve hot with either chicken liver gravy or with a gravy made of milk fed veal.
If preferred, the gravy may be mixed with mushrooms.
Notes
This recipe (#241) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. Photo: Mary Melfi. |
