I found this recipe in the old cookbook that my mother has from housewife school. It was made in a rim shape and you had to put cooked vegetables in the opening in the middle and serve with tomato sauce or ham sauce. I have modified it a bit and think it fits very well as an appetizer. I have made it in portion forms and decorated it with crispy ham, pine nuts and grated Eiker Holtefjell XO.
350 g finely chopped chard or spinach
50 g finely chopped basil
3 tablespoons butter
5 tablespoons wheat flour
2 dl liquid (power from the steaming added cream).
Salt and pepper
1 finely chopped garlic clove (was not in the original recipe, but good).
Steam chard or spinach and finely chopped basil in a little water. Strain the water and use it in the sauce.
Melt the butter with the garlic in a saucepan, add the flour and the liquid. Stir well and let it boil for a few minutes while stirring. Cool the sauce a little, before adding the green, salt, pepper and well beaten eggs.
Fill the mixture into a well-greased portion form or 1 edge form and bake in a water bath at 185 degrees for 45 minutes. Let it rest for a few minutes, before placing it on plates or dishes.