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Florentine Ring

September 10, 2012

Cooking time: 1 hour
Preparation time: 25 mins.
Main cooking utensils: 8-in. ring mold, saucepan
Oven temperature: 350°F

For 4-6 people you will need:
2 lb spinach

White sauce:
1/4 cup butter
1/2 cup all-purpose flour
1 1/4 cups milk
seasoning
3 egg yolks
good pinch nutmeg

Filling:
1 lb. haddock or cod fillets
1 1/4 cups milk
1/4 cup all-purpose flour
about 1 cup grated cheese
seasoning

Garnish:
1/4 cup grated cheese
tomatoes

1. Cook spinach in a very little salted water. Drain well and chop.

2. Make a thick white sauce on the usual way.

3. Stir in the egg yolks and nutmeg, add the spinach, season well, and blend thoroughly.

4. Spook into greased ring mold.

5. Place the mold in a pan of water, bake until firm – 40-45 minutes.

6. Meanwhile, simmer fish in milk until cooked. Drain and use liquid to make a whjite sauce for filling with the butter and flour.

7. Season and stir in grated cheese.

8 When spinach mold is cooked, turn onto a warm plate.

TO SERVE: Fill center of ring with flaked fish and pour over the cheese sauce. Sprinkle with grated cheese. Garnish with sliced tomatoes.


Printed in Canada. ©Copyright Paul Hamlyn Ltd. 1967

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