Epinards aux Eufs a la Vert-Bre

Ingredients

• about two pounds of spinach
• an ounce of butter
• half a small onion
• a dessertspoonful of flour
• a large tablespoonful of cream
• four eggs

Method

1. 1

   Wash and cook spinach in salted water until tender, then drain and rub through a sieve.

2. 2

   Melt butter, fry chopped onion, add flour, then spinach puree and cream.

3. 3

   Season and cook for about fifteen minutes.

4. 4

   Poach eggs, press spinach into a mould, turn out on a dish, place poached eggs on top, and sauce with sauce vert-pre.

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 aux (Eufs d la Vert -B re (Spinach and Eggs with Green Sauce). — Wash and pick about two pounds of spinach. Cook it in salted water till tender and drain. Eub it through a sieve. Melt an ounce of butter in a stewpan, and fry in it half a small onion, finely chopped ; when a pale brown add a dessertspoonful of flour and fry a little longer, then put in the spinach puree and a large tablespoonful of cream. Season to taste and cook for about fifteen minutes. Poach four eggs

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