Spinach Pudding With Mushrooms. (Bodino Con Funghi.)
Wash a sufficient quantity of spinach well, boil it in salted water for a few minutes, drain and squeeze out the water thoroughly; then pound it in a mortar and finally rub it through a sieve. Then put it in an earthen pot with a good-sized piece of butter and a few drops of lemon juice; leave it to boil for a short time, then empty it into a dish, and when cold add the yolks of two or three well-beaten-up eggs. Put it into a well-buttered shape, leave an empty space in the middle, and cook slowly in a Bain-marie for one hour with fire above and below. When cooked, turn out on a dish and fill the empty space with small mushrooms cut up into little pieces, which have been previously prepared as in the recipe ‘alla Spagnuola’ (p. 75).