Spinach a la Creme

Ingredients

• 2 lbs. spinach
• Pepper, salt
• A dust of nutmeg
• 1 oz. butter
• £ pint double cream
• 1 teaspoonful sugar

Method

1. 1

   Wash and pick the spinach, throw into boiling water with salt and soda; boil until tender, 10 to 15 minutes; pour onto a wire sieve, squeeze out all the water; rub through the sieve with a wooden spoon; put into a saucepan with seasoning, butter, and cream.

2. 2

   Garnish with fried croutons.

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 19. The excerpt below is the record exactly as published.

Pepper, salt, and cayenne 2 oz. butter 2 tablespoonfuls cooked minced veal 2 tablespoonfuls bread crumbs 1 tablespoonful minced suet £ pint good stock Mix all the forcemeat with the egg, skin and remove the centres from the mushrooms, season with salt and pepper ; also place a small pat of butter in each. Then put a teaspoonful of the forcemeat on each, cover with bread crumbs ; put in a buttered baking tin with the stock, and bake 15 minutes, or until brown ; dish, and pour the gravy round. No. 79 VEGETABLE MARROW (Stuffed). 1 egg 1 medium-sized marrow Yolk of 1 egg Pepper, salt, and cayenne ^ tin mushrooms 2 tablespoonfuls minced ham ^ tablespoonful bread crumbs 1 teaspoonful minced parsley Peel the marrow, and take out the centre. Boil 15 minutes in plenty of boiling water, containing a little salt ; lift out and drain ; prepare a forcemeat of the mushrooms, ham, half the bread crumbs, parsley, pepper, salt and cayenne, all mixed with the egg; put 51 this carefully into the centre of the marrow ; put in a dripping tin, paint over with the yolk of egg. dust with bread crumbs, and bake until brown. Dish on a lace paper, and garnish with parsley. No. 80. GLAZED ONIONS. 1| doz. small onions 2 oz. butter Pepper and salt 2 tablespoonfuis stock \ oz. of glaze 1 tablespoonful sugar Remove the skins from the onions and throw them into boiling water for 5 or 6 minutes, then drain ; heat the butter until brown, then fry the onions a light brown ; add the stock, sugar, glaze, and seasoning, and simmer until tender. Dish, and pour round the gravy. The onions may be boiled plain and served with melted butter sauce (page 114). No. 81. PARSNIPS A LA FRANCAISE. 3 or 4 parsnips 4 lb- bread crumbs A little lemon juice 1 tablespoonful minced parsley 1 egg Peel and wash the parsnips, and, if large, cut in half; throw in plenty of boiling water, containing a, little salt and lemon juice. When tender, lift out and drain, brush over with the egg (beaten), and roll in crumbs, put in a hot oven and brown quickly, sprinkling with the parsley ; dish in a pyramid, and pour round melted butter sauce (page 114). 52 No. 82. \ A GREEN PEAS A LA MAITRE D’HOTEL. 1 pint green peas Pepper and salt 2 oz. butter 1 bunch of mint 1 bunch of parsley A little lemon juice Shell the peas and throw into plenty of boiling water, containing a teaspoonful of salt and a dust of soda to each quart, and a sprig of mint ; boil fast until tender, then drain. Mix the butter, one tablespoonful of scalded parsley and mint (finely minced), and the lemon juice ; stir this amongst the peas, re-heat them, shaking occasionally, dish and serve at once. To prepare potatoes for frying see they are well dried, then they may be peeled into ribbons or cut into thin slices, put into a frying basket, immersed in smoking hot fat, and fried brown and crisp ; if thin, a few minutes will cook them. Drain on soft paper, sprinkle with minced parsley, pepper, and salt, and a pat of butter ; serve quickly. If the potatoes are cut in thicker pieces, such as square blocks or quarter shapes, put them into the fat before it is quite smoking, and fry until tender, but not brown ; then lift them out, re-heat the fat, and put the potatoes back for about a minute to brown and crisp. Serve as above. No. 83. POTATOES (Fried). 53 No. 84. POTATOES AU GRATIN. 1 doz. medium-sized potatoes I 2 oz. grated Parmesau cheese 2 oz. butter I Boil the potatoes in the usual way until tender, with a little salt, drain and dry ; then divide each potato ^ in half, lengthwise. Brush over with the butter (melted), sprinkling with the Parmesan. Put them in a buttered tin, and bake in a hot oven a nice light brown. Serve on a folded serviette or lace dish paper. 2 lbs. spinach Pepper, salt A dust of nutmeg No. 85. SPINACH A LA CREME. 1 oz. butter £ pint double cream 1 teaspoonful sugar

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