Spinach a la Frangaise

Ingredients

• 2 lb. of spinach
• 2 oz. of butter
• season with salt
• pepper
• nutmeg
• a pinch of sugar
• a tablespoonful of flour
• ½ gill of gravy

Method

1. 1

   Pick, wash, and cook the spinach in salted water; drain and refresh in cold water.

2. 2

   Chop finely or pass through a sieve.

3. 3

   In a saucepan, melt butter, add spinach, and season with salt, pepper, nutmeg, and sugar.

4. 4

   Cook over a quick fire, stirring constantly, then add flour and moisten with gravy.

5. 5

   Dish up and serve surrounded by puff-paste fleurons or croutons.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 87. The excerpt below is the record exactly as published.

Spinach a la Frangaise. Pick, wash, and cook 2 lb. of spinach in a very little salted water ; then drain, refresh in cold water, and press well, chop finely or pass through a hair sieve, put in a saucepan with 2 oz. of butter, season with salt, pepper, nutmeg, and a pinch of sugar, then cook over a quick fire, stirring constantly for a few minutes, add a tablespoonful of flour, and moisten SPINACH. 177 with £ gill of gravy.

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