Boil the spinach for a few moments, drain, squeeze out the water, then
pound it well, and pass it through a fine colander. Put it into a
saucepan with a lump of butter and a few drops of lemon juice. Let it
boil for a few moments, then turn it into a dish and allow it to cool.
When cold mix with it the beaten-up yolks of two eggs. Put them into a
buttered mold, leaving an empty space in the middle. Bake in a slow
oven for about an hour. When cooked turn it out onto a dish, and fill
up the empty space with mushrooms, which you have prepared as follows:
Wash and clean a sufficient quantity of mushrooms and put them into a
saucepan with a good-sized lump of butter, a little flour, salt, and
pepper. Cook over a brisk fire for ten minutes. Moisten well with
chicken broth or stock, and add some roux made as follows: Put one
tablespoon of flour and one of butter into a saucepan, and cook until
the flour has lost all raw taste. Then add stock or milk as desired,
slowly--one cup for every tablespoon of butter or flour--and stir
until smooth. Squeeze the juice of half a lemon on the mushrooms, put
them with their sauce into the spinach, and serve.