Ingredients
- 3 tablespoons butter
- 6 cups tightly packed spinach leaves, rinsed and with stems removed (about 1 pound)
- Salt and freshly ground pepper to taste
- 2 cups chopped leeks, white part only, cut into small cubes (about 2 medium leeks)
- 2 cups thinly sliced white mushrooms, stems removed (about 1/2 pound)
- 2 eggs
- ⅓ cup heavy cream
- ¼ teaspoon freshly grated nutmeg
- Nutritional Information
Nutritional analysis per serving (4 servings)
231 calories; 18 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 7 grams protein; 143 milligrams cholesterol; 91 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Preheat oven to 375 degrees.
- Place one tablespoon of butter in a large skillet over high heat. Add the spinach, salt and pepper, and cook, stirring for 3 or 4 minutes. Remove spinach from skillet, drain and keep warm.
- In the same skillet, add one tablespoon of butter and the leeks, and cook over high heat, stirring, until the leeks are wilted.
- Add the mushrooms to the pan, and salt and pepper to taste. Return the spinach to the skillet, and cook, stirring, for 3 minutes. Adjust seasonings, set aside and keep warm.
- In a large mixing bowl, combine the eggs, cream and nutmeg, and beat well with a whisk.
- Grease four aluminum molds ( 1/3-cup capacity) with the remaining butter. Distribute the leak, spinach and mushroom mixture evenly in the molds. Place them in a deep skillet. Pour the egg mixture over the vegetables in the molds. Add warm water around the molds to about 1/2-inch depth; then, cover them with aluminum foil.
- Bake for 35 minutes. Remove from the oven and keep warm. To serve, unmold onto the plates holding the roast duck.
Dining and Cooking