Ingredients

  • 6 packages frozen chopped spinach
  • 1 (8 ounce) can water chestnuts, chopped
  • 5 medium-size cucumbers
  • Never Fail Hollandaise Sauce
  • Hollandaise Sauce
  • 6 egg yolks
  • 2/3 cup water
  • Juice of 1 lemon
  • 8 tablespoons butter or margarine
  • Directions

    Cook (steam preferably) the spinach. Drain thoroughly, then add the water chestnuts. Season to taste with salt, pepper, nutmeg or, if unable to use salt, lemon juice. Grease a medium-size ring mold; pack in spinach. This may be done ahead and reheated, covered, in a moderate oven. Prepare the cucumbers by peeling and halving them. Scoop out all the seeds and cut the cucumbers into bite size. Do not overcook steam preferably) and drain thoroughly. Put egg yolks water and juice of lemon over hot water in a double boiler. Let it thicken, stirring with a wire whisk occasionally When thick, add the butter and stir constantly until it is melted. The sauce is then com pleted and must IMMEDIATELY be removed from hot water. Refill the bottom of the double boiler with cold water. The sauce will stand for hours without separating. Cover until serving time. Slowly reheat, stir again and serve warm, not hot. To serve: Unmold the spinach ring onto a warm platter. Fill center with piping hot cucumbers and cover the cucumbers with hollandaise sauce.

    Serves 8

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