_Stampa di Spinaci_
1 cup milk
1 tablespoon butter
1 tablespoon flour
Grated cheese
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._
[Sidenote: _Eggs_]