vegetable - spinach medallions
t=teaspoon T=tablespoon
These recipes are for your personal use only and may not be added in any form to archives other works.
Spinach Medallions
These
can be partially made in advance. Just mix the egg and the bread crumbs in
when you are ready to cook them.
1 package of whole leaf spinach
1
shallot, minced
1 sm. garlic clove
salt and pepper
1/4 t. grated nutmeg
2 T. bread crumbs softened in a little milk
1
egg, separated
olive oil
butter
Cook the spinach according to package instructions - but do not
overcook. Use a strainer to press out the liquid. Reserve liquid for
another use.
Sautee the minced shallot until soft in a little butter. Mix the seasoning, softened bread crumbs and the yolk together. Beat the egg white until frothy and add to the spinach. Drop by tablespoonfuls (flatten them a little and encourage a round shape) into a blend of hot olive oil and butter (use the same pan and butter residue from sautéing the shallot. Fry until just slightly turning golden before turning. Drain and serve.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2002 Patricia Conant