Spinach Loaf a la Bernoise

Spinach loaf a la Bernoise goes well wit roats or sauteed chicken or veal.

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8 to 10 servings Ingredients: 2 large bunches spinach, erll washed stems removed 2 tablespons (1/4) stick unsalted butter 1/4 cup finely minced green onion 2 eggs 2 egg yolks 1 cup half and half 1/2 cup breadcrumbs 2 to 3 tablespoons freshly grated Parmesan cheese Pinch of nutmeg Salt and freshly ground pepper 2 tablespoons (1/4 stick) unsalted butter 1/2 pound mushroom caps, quartered 1 cup whipping cream Salt and freshly ground pepper 1 tablespoon butter &1 tablespoon flour mixed into smooth paste 2 tablespoons finely minced chives Directions: Cook spinach in r apidly boiling salted water 2 to 3 minutes.  Drain throughly.  When cool enough to handle, squeeze out all remaining moisture.  Finely mince spinach and transfer to large mixing bowl. Preheat the oven to 35o degrees F.  Generously butter 9 z 5 inch loaf pan and line with buttered waxed papper.  Melt 2 tablespoons butter in small heavy skillet over medium heat.  Add green onion and saute 2 to 3 minutes, until softened but not browned.  Add to spinach.  Combine eggs, egg yolks and half and half in small mixing bowl and blend throuoghly with whisk.  Add to spinach mixture together with breadcrumbs, Parmesan, nutmeg, salt and pepper.  Spoon into prepared loaf pan and place in large baking dish.  Add boiling water to outer dish to dept of 1 inch.  Cover loaf pan loosely with foil and bake 50 minutes or until knife inserted in center comes out clean.  REmove from oven and set aside. Melt remaining 2 tablesoons butter in large skillet over medium heat.  Add mushrooms and saute 2 to 3 minutes until micely borwned.  Add cream and salt andpepper and bring to boil.  Gradually whisk in bits of butter-flour mixture beating constantly until sauce lightly coats spooon.  REmove from heat immediately and stir in chives. Run knife around edges of spinach loaf and unmold onto rectangulat serving platter.  Discard waxed papper.  Cut loaf into 1/2 inch slices.  Spoon mushroom sauce over loaf and serve immediately as appetizer or accompaniment.