A tempting cold dish, Spinach Ring may be served on its own or as an edible container for egg mayonnaise, shrimps in cream sauce or ham in sour cream. The filled Spinach Ring makes an attractive hors d’oeuvre or light luncheon dish. It is important to squeeze as much moisture as possible from the spinach when draining it; if there is too much liquid the mixture will neither set nor fit in the ring mould.
1 ½ lb. spinach, cooked, drained and chopped
½ cucumber, finely chopped
6 spring onions , trimmed and chopped
1 teaspoon dried marjoram
½ teaspoon salt
2 teaspoon black pepper
½ teaspoon dry mustard
1 oz. gelatine, dissolved in
1 tablespoons hot water
14 fl. oz.
½ cups chicken stock
2 tablespoons cider vinegar
In a large mixing bowl, combine the spin-ach, cucumber, spring onions , marjoram, salt, pepper and mustard. Rinse a 2-pint ring mould with cold water. Spoon the spinach mixture into the prepared mould.
Pour the dissolved gelatine, chicken stock and cider vinegar into the mixing bowl and stir well to blend. Pour the stock mixture into the ring mould.
Chill the ring mould in the refrigerator for 4 hours or until the mixture has set. Remove the ring mould from the refriger-ator. Quickly dip the bottom of the mould into hot water, place a chilled serving dish over the top and invert the two, giving the mould a sharp shake. The spinach ring should slide out easily.