Spinatgratin

Ingredients for Spinatgratin

Instructions for Spinatgratin

To prepare the Spinatgratin recipe, please follow these instructions:

Melt the grease to the dough in a thickened pot, stir the flour and sprinkle with milk (cream) while stirring. Cook sauce some min. By low heat. Take the pot off the heat. Season with salt and pepper. Let the sauce swell a little, but stir occasionally so that it does not pull skin.

Divide the eggs in the plum and white and stir the egg yolks in the sauce one at a time. Whip the egg whites stiff and stir one of them in the sauce.

Turn the steamed spinach into the gratin and turn the remaining, whipped egg whites in with light hand. Heel the gratin in a well-baked raspberry sauce, oven-top dish with high edges. The shape may only be ¾ full. Sprinkle a thin layer of rasp over and spread the fat into small pieces at the top. Behind good heat. 200º, approx. 30 min. Until the gratin is high, light and light brown.

Serves immediately.