Small puddings of finely chopped spinach, flour, stock and eggs, cooked in a water bath for 15 minutes and served with cheese or ham sauce. From Erken's Stor kokebok (1949), p. 422.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 422 (falt i det fri)
Timbales are small moulds with an egg-bound mixture. Here they are served with cheese sauce or ham sauce.
Make the spinach mixture
Chop the steamed spinach finely, stir in the flour and put it in a pot. Let it dry off well over the heat.
Mix
Whisk stock, eggs and seasoning together. Stir into the spinach little by little and add the melted butter last.
Cook in a water bath
Fill small timbale moulds greased with cold butter. Cook in a water bath for 15 minutes.
Serve
Serve with cheese sauce or ham sauce.
"Gr." is converted to g and liquid measures to dl. The text does not say how many timbales the mixture makes.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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