Spinach Mold from New York Times Menu Cookbook by Craig Claiborne
Preheat oven to moderate (325°F.). Generously oil a one-quart ring mold. Combine the spinach and bread crumbs in a mixing bowl. Cook the onion in two tablespoons of the butter in a covered skille...
Ingredients
- ½ cup finely minced onion
- ⅔ cup fine dry bread crumbs
- 3 cups chopped drained cooked spinach
- 5 tablespoons butter
- ⅛ teaspoon grated nutmeg
- ½ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 5 eggs
- 1 cup milk, scalded
- ½ cup grated Swiss cheese
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