Ingredients
Filling:
1 cup minced mushrooms
1 cup chopped cooked spinach
2 Tbs butter
1 Tbs oil
1 Tbs minced shallots
1 1/2 Tbs flour
6 Tbs heavy cream
salt and pepper
Ramequin mixture:
1/2 cups flour
2 cups milk
3 1/2 Tbs butter
1/2 tsp salt
1/8 tsp pepper
pinch of nutmeg
4 eggs
1 1/3 cups grated Gruyere cheese
1 Tbs butter
Preparation
Filling: Saute scallions, mushrooms, and spinach in hot butter and oil. Lower heat, sprinkle in flour, stir for a minute. Remove from heat, add cream, stir over moderate heat until thickened. Season to taste.
Ramequin mixture: Place flour in heavy saucepan and gradually add milk stirring with wire whip over moderate heat until mixture comes to a boil an thickens. Remove from heat, beat in 3 1/2 Tbs butter, seasonings, eggs one by one, and 1 cup of cheese. Turn 1/2 of this mixture into buttered baking dish, spread on all the mushroom spinach filling, cover with the rest of the ramequin mixture. Sprinkle with remaining cheese, dot with 1 Tbs butter, and bake in upper third of 400 degree oven 25 min. until brown.
