Spinach a la Maitre d'Hotel

Ingredients

• an ounce of butter
• a pinch of salt
• half a pinch of pepper
• the third of a pinch of grated nutmeg

Method

1. 1

   After blanching and chopping spinach, place it dry in a saucepan.

2. 2

   Simmer with salt, pepper, and nutmeg.

3. 3

   Add butter, stir, and heat for fifteen minutes.

4. 4

   Serve decorated with bread croutons.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 238. The excerpt below is the record exactly as published.

Spinach a la Maitre d'Hotel.— After blanching the spinach as for No. 939, and chopping it very fine, put it dry into a saucepan. Place it to simmer on a moderate fire, seasoning with a pinch of salt? half a pinch of pepper, and the third of a pinch of grated nutmeg. When warm, add an ounce and a half of butter ; stir well, and let it heat for fifteen min- utes. Lay it on a hot dish, and decorate it with six bread croutons (No. 133); then serve. 943. Spinach, with Gravy.— When the spinach is blanched and well drained (No. 939), put it in a saucepan with half a cupful of veal-stock (either the reduced gravy of a fricandeau, or a glaze), cook for ten min- utes, and when ready to serve, add a good ounce of butter ; melt well together, and serve with six pieces of fried bread. 944. Spinach, with Sugar. — Season the blanched spinach (No. 939) with a very little salt, three lumps of sugar, a little crushed lemon-peel, and two pulverized macaroons. Cook slowly all together for ten min- utes, and serve surrounded by six lady-fingers (No. 1231). 945. String- Beans, Blanched. — Take two quarts of fresh, tender string beans ; break off the tops and bottoms carefully ; string both sides, and pare both edges neatly ; wash them well in cold water, lift them, and drain. Place them in boiling salted water, and cook for twenty-five min- utes. Drain again, and return them to cold water, letting them get thor- oughly cool. Lift them out, and dry. They are now ready to use when required, for salads or any other purpose. 946. String Beans, with Cream.— Place the blanched beans (No. 945) in a saucepan with an ounce of butter

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