Epinards an Jus (Spinach with Gravy)

Ingredients

• three pounds of spinach
• a good-sized piece of butter
• a small piece of glaze
• fried sippets

Method

1. 1

   Pick and wash the spinach, then cook it in a saucepan without water for about a quarter of an hour.

2. 2

   Drain, squeeze out the water, and pass through a hair sieve.

3. 3

   Return to an enamelled saucepan with melted butter, work until dry, then moisten with gravy and glaze until desired consistency.

4. 4

   Serve piled on a dish with fried sippets around it.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 17. The excerpt below is the record exactly as published.

Epinards an Jus (Spinach with Gravy). — Pick and wash three pounds of spinach and put it into a saucepan without any water to cook for about a quarter of an hour. When done, drain it in a colander, squeeze out all the water and pass the spinach through a hair sieve. Return it to an enamelled saucepan in which a good- sized piece of butter has been melted. " Work " the spinach with a wooden spoon until it is quite dry, then gradually moisten it with some good gravy, in which a small piece of glaze has been melted, until it is of the desired consistency. Serve piled up on a dish with fried sippets round it. Petits Cornets a la Vanille (Little Cones with Vanilla Cream). — Take the weight of three eggs in 30 Little French Dinners. caster sugar, and the weight of two in flour. Beat the eggs and sugar together for five minutes, then sprinkle in the flour, mix thoroughly and spread the paste as thinly as possible on a very large flat baking-tin, previously buttered, and bake in a slow oven for about fifteen minutes. When done, i.e., when the paste is a golden colour, cut it out into rounds with a fluted or plain round cutter about four inches in diameter. As each round is cut, roll it up into the shape of a conical bag or sugar loaf and it will become almost immediately crisp. For this reason it is better not to take the tin right out of the oven, so as to keep the paste soft while it is being cut up, and the opera- tion must be performed quickly, for the paste as it cools gets crisp most rapidly, and then it cannot be rolled. Sweeten and flavour some cream with vanilla, whip it up very stiffly, colour half of it pink with cochineal, and at the time of serving fill the cornets, some with the pink cream, and some with the white. If the cornets be made some time before they are wanted, they should be kept in a tightly closed tin. MENU*— XL SOUPE A L'ALLEMANDB. MAQUEREAUX, SAUCE AUX GBOSBILLES. NOISETTES D'AGNEAU AUX CONCOMBRES. PIGEONS DE BORDEAUX Rons. (EUFS A LA NEIQE AU CITRON. Sonpe & 1'Allemande (German Soup). — Put a pint and half of white stock in a large saucepan on the fire, bring to the boil, then add four tablespoonfuls Little French Dinners. 31 of sago, very finely pounded. Stir it occasionally, and after it has boiled for twelve minutes put in four tablespoonfuls of vegetables, previously cooked and cut into thin strips. In the meantime boil in another sauce- pan three-quarters of a pint of the same stock, and add to it gradually the yolks of three eggs which have been beaten up with half a pint of cream or milk. Stir over a moderate fire till the mixture thickens, then strain it immediately into the saucepan containing the sago; mix well. Add lastly half an ounce of butter, and serve at once. Bffaquereaux, Sauce aux Groseilles (Mackerel with Gooseberry Sauce). — Take the fillets from two mackerel, cut them in two, remove the skin, trim the fillets neatly, sprinkle them freely with pepper and salt, and place them side by side to cook in the oven in a well greased tin with a buttered paper over them. When they are done arrange them carefully in a dish, serving them with the following sauce in the centre : Take half a pint of gooseberries not quite ripe, boil them in water, then drain them, pass them through a hair sieve, and mix them with a good sized piece of butter

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