For 6 to 8 people.

A 1-1/2 quart cylindrical mold is good for this recipe. Make a crêpe batter for 10 large crêpes and 10 small ones.

Mornay sauce

Makes about three cups.

4 Tbsp butter
5 Tbsp flour
2 1/2 cups of boiling milk
Salt, pepper, nutmeg
1 cup of coarsely grated gruyère and some whipping cream

• Cook the flour and butter together.
• Beat in the boiling milk and seasonings and boil.
• Remove from heat and add the cheese.
• Film top of sauce with cream to prevent a skin from forming.

Stuffing

2 packages of fresh spinach (10 ounces) cooked and drained
1/2 cup of Mornay sauce
1 cup of cottage cheese
1 egg
1 package of mushrooms (10 ounces) minced & cooked in skillet with shallots & butter & 1/2 cup of Mornay sauce.
1 cup of leftover chicken pieces, well seasoned and mixed with 1/2 cup of Mornay sauce
2 cups of mozzarella

Forming the timbale

• Butter the mold.
• Preheat oven to 350°F.
• Cut the 10 large crêpes in half and line the mold with them.
• One pointed end at the bottom center of the mold and the other folded down outside the mold.
• Fill the mold with alternating layers of stuffing and crêpes.
• Fold the dangling ends of the halves crêpes over the last layer of stuffing and top with a final crêpe.
• Set mold in a pan of boiling water and bake in lower third of oven for 30 to 40 minutes.
• Unmold on a buttered serving dish and cover with the remaining Mornay sauce.