Lessons Worth Savoring Spinach Timbales

• 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
• 13 cup heavy cream
• 1/4 teaspoon freshly grated nutmeg

1. Preheat oven to 375 degrees.
2. Place one tablespoon of butter in a large skillet over high heat.
3. Add the spinach, salt and pepper, and cook, stirring for 3 or 4 minutes.
4. Remove spinach from skillet, drain and keep warm.
5. In the same skillet, add one tablespoon of butter and the leeks, and cook over high heat, stirring, until the leeks are wilted.
6. Add the mushrooms to the pan, and salt and pepper to taste.
7. Return the spinach to the skillet, and cook, stirring, for 3 minutes.
8. Adjust seasonings, set aside and keep warm.
9. In a large mixing bowl, combine the eggs, cream and nutmeg, and beat well with a whisk.
10. Grease four aluminum molds ( 1/3-cup capacity) with the remaining butter.
11. Distribute the leak, spinach and mushroom mixture evenly in the molds.
12. Place them in a deep skillet.
13. Pour the egg mixture over the vegetables in the molds.
14. Add warm water around the molds to about 1/2-inch depth; then, cover them with aluminum foil.
15. Bake for 35 minutes.
16. Remove from the oven and keep warm.
17. To serve, unmold onto the plates holding the roast duck.

butter, spinach, salt, leeks, white mushrooms, eggs, heavy cream, freshly grated nutmeg

Taken from cooking.nytimes.com/recipes/4191 (may not work)