Epinards a la Bechamel

Ingredients

• about three pounds of spinach
• two ounces of butter
• one ounce of flour
• one gill of fresh cream
• pepper
• salt
• grated nutmeg

Method

1. 1

   Pick and wash spinach, boil in salted water, rinse, cool, and press out water.

2. 2

   Pass through a sieve or chop finely.

3. 3

   Melt butter, add flour, stir, then add spinach, cream, and seasonings.

4. 4

   Stir until hot and serve on a dish garnished with croutons.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 388. The excerpt below is the record exactly as published.

Epinards a la Bechamel . — Pick and wash about three pounds of spinach, boil it in salted water, rinse and cool in cold water ; press out the wqter, and pass the spinach through a wire sieve, or chop it very fine ; melt in a stewpan two ounces of butter, add one ounce of flour, stir over the fire for a few minutes, add the spinach, also one gill of fresh cream and a small ladleful of bechamel sauce (No. 202) ; season with pepper, salt, and grated nutmeg

Cook this with the app: pantry check, scaling, and the assistant.