2133—EPINARDS A L’ANGLAISE Cook it after having carefully shredded it; drain it well, and dish in a timbale without cooling. 2134—EPINARDS A LA CREME Having chopped up or rubbed the spinach through a sieve, put it into a sautépan with two oz. of butter per lb., and dry it over a fierce fire. Now add the quarter of its bulk of cream sauce to it, and simmer gently for ten minutes. Dish in a timbale when about to serve, and sprinkle the surface with fresh cream. 2135—EPINARDS AU GRATIN Dry the spinach as above in three oz. of butter per Ib., and then, in the same proportion, add two and one-half oz. of grated cheese. Set on a buttered gvatin-dish; sprinkle copiously with grated cheese and melted butter, and set the gratin to form in a flerce oven. 2136—EPINARDS A LA VIROFLAY Spread some large leaves of blanched spinach on a napkin, and in the middle of each lay a subric, the substance of which should have been combined with very small croitons of bread- crumb fried in butter. Wrap the subrics in the spinach leaves; cover with Mornay sauce; sprinkle with grated cheese and melted butter, and set to glaze in a fierce oven. 2137—SUBRICS D’EPINARDS Dry the spinach in butter as described above, and add to it per Ib. of spinach (away from the fire) one-sixth pint of very reduced Béchamel sauce; two tablespoonfuls of thick cream; one egg and the yolks of three, well beaten; salt, pepper, and nutmeg. Make a sufficient quantity of clarified butter very hot in an omelet-pan. Take up some of the preparation of spinach by means of a spoon, and let the contents of the latter drop (propelled by the finger) into the butter. Proceed thus in the making of the subrics, and take care that they do not touch. *When a minute VEGETABLES AND FARINACEOUS PRODUCTS 647 has elapsed, turn them over with a spatula or a fork, that their other sides may colour. Set on a dish or in a timbale, and serve a cream sauce separately. 2138—CREPES AUX EPINARDS Parboil some well-shredded spinach; dry it in butter; season it, and add to it an equal quantity of Yorkshire-pudding paste (No. 1943). Cook this preparation in a small, well-buttered omelet-pan or in deep tartlet-moulds. N.B.—These spinach pancakes constitute an excellent gar- nish for Relevés of Beef, Veal, and Ham. 2139—SOUFFLE AUX EPINARDS Make a composition after the directions given under No. 2092. Spread this composition in two or three layers, and set on each of the latter a litter of well-cleaned and soaked anchovy fillets, arranged to form a lattice. Finish with a layer of spinach shaped like a dome, and set thereon two crossed rows of anchovy fillets. Cook after the manner of an ordinary souffle. 2140—SOUFFLE AUX EPINARDS AUX TRUFFES Proceed as directed in the preceding recipe, but substitute anchovy fillets for some fine slices of truffle. N.B.—Both these spinach soufflés may be served either as vegetables, in which case they are moulded in large timbales, or as garnishes, when they are dished in small cassolettes of appropriate size. They are very delicate preparations, which may be varied by watercress soufflé—prepared in the same way. 2141—FEUILLES DE VIGNE FARCIES OU DOLMAS (Stuffed Vine Leaves) Provided the vine-leaves be very tender, they may serve in the preparation of the following garnish :—Suppress their stalks; parboil the leaves; drain them well, and arrange three or four at a time in the form of a circular tray, in the centre of which lay a tablespoonful of pilaff rice to which some foie- gras purée has been added. This done, draw the ends of the leaves over the rice, so as to enclose it and to form regular balls of equal size. Put these balls, well-pressed, one against the other in a sautépan, the bottom of which should be garnished with slices of bacon; cover with thin slices of bacon; moisten just enough to cover, with good consommé; boil, and then braise gently.

AI-modernized reading of the original text

2133—EPINARDS A L’ANGLAISE Cook it after having carefully shredded it; drain it well, and dish in a timbale without cooling. 2134—EPINARDS A LA CREME Having chopped up or rubbed the spinach through a sieve, put it into a sautépan with two oz. of butter per lb., and dry it over a fierce fire. Now add the quarter of its bulk of cream sauce to it, and simmer gently for ten minutes. Dish in a timbale when about to serve, and sprinkle the surface with fresh cream. 2135—EPINARDS AU GRATIN Dry the spinach as above in three oz. of butter per Ib., and then, in the same proportion, add two and one-half oz. of grated cheese. Set on a buttered gvatin-dish; sprinkle copiously with grated cheese and melted butter, and set the gratin to form in a fierce oven. 2136—EPINARDS A LA VIROFLAY Spread some large leaves of blanched spinach on a napkin, and in the middle of each lay a subric, the substance of which should have been combined with very small croitons of breadcrumb fried in butter. Wrap the subrics in the spinach leaves; cover with Mornay sauce; sprinkle with grated cheese and melted butter, and set to glaze in a fierce oven. 2137—SUBRICS D’EPINARDS Dry the spinach in butter as described above, and add to it per Ib. of spinach (away from the fire) one-sixth pint of very reduced Béchamel sauce; two tablespoonfuls of thick cream; one egg and the yolks of three, well beaten; salt, pepper, and nutmeg. Make a sufficient quantity of clarified butter very hot in an omelet-pan. Take up some of the preparation of spinach by means of a spoon, and let the contents of the latter drop (propelled by the finger) into the butter. Proceed thus in the making of the subrics, and take care that they do not touch. *When a minute has elapsed, turn them over with a spatula or a fork, that their other sides may colour. Set on a dish or in a timbale, and serve a cream sauce separately. 2138—CREPES AUX EPINARDS 2138—CREPES AUX EPINARDS Parboil some well-shredded spinach; dry it in butter; season it, and add to it an equal quantity of Yorkshire-pudding paste (No. 1943). Cook this preparation in a small, well-buttered omelet-pan or in deep tartlet-moulds. N.B.—These spinach pancakes constitute an excellent garnish for Relevés of Beef, Veal, and Ham. 2139—SOUFFLE AUX EPINARDS Make a composition after the directions given under No. 2092. Spread this composition in two or three layers, and set on each of the latter a litter of well-cleaned and soaked anchovy fillets, arranged to form a lattice. Finish with a layer of spinach shaped like a dome, and set thereon two crossed rows of anchovy fillets. Cook after the manner of an ordinary souffle. 2140—SOUFFLE AUX EPINARDS AUX TRUFFES Proceed as directed in the preceding recipe, but substitute anchovy fillets for some fine slices of truffle. N.B.—Both these spinach soufflés may be served either as vegetables, in which case they are moulded in large timbales, or as garnishes, when they are dished in small cassolettes of appropriate size. They are very delicate preparations, which may be varied by watercress soufflé—prepared in the same way. 2141—FEUILLES DE VIGNE FARCIES OU DOLMAS (Stuffed Vine Leaves) Provided the vine-leaves be very tender, they may serve in the preparation of the following garnish :—Suppress their stalks; parboil the leaves; drain them well, and arrange three or four at a time in the form of a circular tray, in the centre of which lay a tablespoonful of pilaff rice to which some foiegras purée has been added. This done, draw the ends of the leaves over the rice, so as to enclose it and to form regular balls of equal size. Put these balls, well-pressed, one against the other in a sautépan, the bottom of which should be garnished with slices of bacon; cover with thin slices of bacon; moisten just enough to cover, with good consommé; boil, and then braise gently.

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