Epinards a la Creme

Ingredients

• three pounds of spinach
• two ounces of butter
• pepper to taste
• salt to taste
• two or three tablespoonfuls of cream

Method

1. 1

   Wash spinach and boil in salted water for 12 minutes.

2. 2

   Cool in cold water, squeeze out water, and sieve.

3. 3

   Cook spinach with butter and seasonings for 15 minutes.

4. 4

   Add cream, mix well, and serve with fried croutons.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 3. The excerpt below is the record exactly as published.

Epinards a la Creme (Spinach with Cream). — Pick and wash three pounds of spinach and put it in a large saucepan, rather more than half full of boiling water, with a little salt. At the end of twelve minutes, take the saucepan off the fire and put the spinach into cold water. Then take it up a handful at a time, and, having squeezed out all the water from it, pass it through a hair sieve. When this is done, put the spinach into a clean saucepan with two ounces of butter, and pepper and salt to taste, and let it cook slowly, stirring it occasion- ally for about a quarter of an hour. Lastly, add two or three tablespoonfuls of cream

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