9-10 oz (250-350 g) spinach leaves (net prepared,
precooked weight, see method)
1 shallot or mild red onion
scant ih oz (10 g) butter
4 large eggs
5fl oz (150 ml) double cream
5fl oz (150 ml) milk
11/4 oz (40 g) grated hard cheese
salt and pepper
These quantities are sufficient to fill four 7-fl oz (200-m1) or six 5-fl oz (140-m1) timbale moulds or ramekin dishes. Preheat the oven to 350 °F (180 °C) mark 4. Select only the younger, firmer, crisp spinach leaves with no stalks to make up the weight; wash and blanch in a large pan of boiling salted water for 2 minutes then drain and squeeze out all excess moisture. Weigh out 3 oz (75 g) of the squeezed spinach. Peel the shallot or onion and chop very finely; sweat gently in the butter until soft, add the spinach and cook, stirring, for 2 minutes so that any remaining moisture will evaporate. Process to a fine puree in the food processor.
Grease the moulds with butter. Beat 2 whole eggs and 2 yolks lightly with a pinch of salt and a generous pinch of white pepper. Beat in the cream, milk, spinach and cheese. Pour into the moulds.
Place the moulds in a roasting tin and pour enough boiling water into it to come about two-thirds of the way up their sides. Cook in the oven for 30 minutes. Take the moulds out of the water and allow to stand for a minute, then turn out.