Spinach a la Franr/iise

Ingredients

• one pound of leaves
• one ounce of butter
• a tablespoonful of good bechamel sauce or cream
• half an ounce of butter

Method

1. 1

   Pick over the spinach leaves, wash them, and boil in salted water for five minutes.

2. 2

   Drain and refresh under cold water, then mince finely.

3. 3

   Melt butter in a casserole, add spinach, and stir until dry.

4. 4

   Finish with bechamel sauce or cream and stir in butter before serving.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 168. The excerpt below is the record exactly as published.

Spinach a la Franr/iise, or puree of Tomatoes , or Green Peas an beurre, or Flageolets a la Flamande. For the Spinach pick over one pound of leaves, and weigh them before they are boiled. Wash them free from dirt and grit, and put them into an earthenware casserole with plenty of boiling salted water. On no account use a tinned pan. Blanch the Spinach for five minutes, drain, “ refresh ” it under a tap of cold water, press out all moisture in a clean cloth, and mince the Spinach on a board as finely as possible. Melt Butter in the casserole in the proportion of one ounce to a pound of the Spinach, weighed before boiling. When the butter is quite hot put the Spinach into it over a low fire and let it absorb the butter, stirring it with a wooden spoon without ceasing. When the Spinach is quite dry finish with a tablespoonful of good bechamel sauce or cream to every pound, and at the last moment stir in half an ounce of butter. For a puree of Tomatoes fry an ounce of minced onion in a quart stewpan over a low fire in half an ounce of butter till the onion begins to turn yellow. Cut up half a pound of tomatoes into quarters, put them also into the stewpan, and stew gently till they are done. Turn out the puree on a hair sieve, and work the tomatoes through it. Put the pulp into a saucepan upon the usual roux of half an ounce of butter a

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