MOULD OF PEAS OR BEANS
Sformato di Fagiuolini o Piselli
- 1 lb. green or wax beans
- ¼ onion
- A sprig of parsley
- A piece of celery
- 2 tablespoons oil or butter substitute
- 1 tablespoon flour
- 1 cup milk
- 3 eggs
- Grated cheese
String the beans. Blanch them by throwing them into boiling water. As soon as the water has boiled again drain the beans and plunge them into cold water. Fry the finely chopped onion, parsley and celery in a tablespoon of oil. When the onion is a golden color add the beans and let them absorb the oil. Add just enough water to keep them from burning until the beans have simmered tender.
Make a white sauce of the milk, flour and one tablespoon of oil. Beat the eggs. Let the beans and sauce cool a little. Then add the eggs, beans and a few tablespoons of grated cheese to the white sauce. Pour into a buttered mould. Bake or steam as a custard until firm, and serve hot.
Peas are good cooked in the same way. Canned peas and beans may be used. This makes a very satisfactory luncheon dish.
MOULD OF SPINACH
Stampa di Spinaci
- 1 cup milk
- 1 tablespoon butter
- 1 tablespoon flour
- 2 cups boiled spinach
- 3 eggs
- Brown stock
- Salt, pepper
Make a smooth white sauce of the milk, butter and flour. Let it cook until it is thick and the flour is thoroughly cooked. Add to the sauce the spinach (drained, rinsed and chopped very fine) a few tablespoons of grated cheese, two eggs beaten, a few tablespoons of brown stock (or a bouillon cube dissolved in a little hot water) and salt. Mix thoroughly and pour into a buttered mould. Steam as a custard until it is firm. Brown stock or tomato sauce may be poured over this, but it is excellent served hot just as it is. For the recipes for Brown Stock and Tomato Sauce see pages [7] and [23.]
Pensione Santa Caterina, Siena.