Spinach Ramekins -- Quad-Cities Online Recipe Book
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Spinach Ramekins

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Ingredients

1 pound spinach
1 onion
1/2 teaspoon dried tarragon
1-1/2 tablespoons finely chopped parsley
1 hard-cooked egg
4 sardines
2 tablespoons heavy cream
Salt and pepper
Garnish
1 hard-cooked egg
4 anchovy fillets

Instructions

Pull the spinach leaves off the stalks and wash in cold water to remove all traces of soil. Peel and finely chop the onion. Put the wet spinach in a large saucepan with the onion, tarragon and parsley. Cover with a lid. Cook over low heat for 7 to 10 minutes or until softened, then drain thoroughly. Chop one hard-cooked egg and boned sardines and blend with the spinach. Rub the mixture through a course sieve, or put in a blender and reduce it to a puree. Stir in the cream and season to taste with salt and pepper. Spoon the creamed spinach into individual ramekins or into 4-inch ramekins and chill in the refrigerator until the spinach is set, about 1 hour. For garnish, sparate the white and yolk of the hard-cooked egg. Chop the white finely and sieve the yolk. Decorate each ramekin with alternate rows of the egg white and yolk. Split the anchovy fillets in half lengthwise and lay them on top in a criss-cross pattern. Serves 6-8.

Georgia Van Melkebeke
East Moline



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