Spinach and Eggs

Ingredients

• two pounds of spinach
• two ounces of butter
• season it with salt
• season it with pepper
• a pinch of powdered sugar
• two tablespoonfuls of cream

Method

1. 1

   Cook the spinach by the hot air process or boil it.

2. 2

   Drain and pass through a fine sieve.

3. 3

   Melt butter in a saucepan, stir in the spinach, season with salt, pepper, and sugar, and add cream.

4. 4

   Pile in a hot dish and decorate with sieved yolk of egg or poached eggs.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 103. The excerpt below is the record exactly as published.

Spinach and Eggs. Cook two pounds of spinach by the hot air process, or boil it; when it is well drained, pass it through a fine wire sieve. Put two ounces of butter into a saucepan, and when it is melted stir in the spinach. Season it with salt, pepper, and a pinch of powdered sugar, and add two tablespoonfuls of cream. Pile in a hot dish and decorate with sieved yolk of egg, quar- ters of hard-boiled egg, or arrange in a flat bed, and lay neatly poached eggs on the top, or arrange as a border with scrambled eggs in the center. Spinach with Cream. Wash the spinach in six or seven waters, to remove all 148 STANDARD COOKERY. grit, put it in a saucepan on the fire with a very little water and salt; when done, strain very dry and chop it up very fine. Warm two ounces of butter in a stewpan, put the spinach in, stir until the moisture quite evaporates, then add a very little salt, a tiny pinch of sugar (a very little nutmeg, if liked), a pinch of flour, and one large tablespoonful of cream, and let the whole simmer for a quarter of an hour. Then put through a sieve and keep hot. In the meantime, fry in fat some bread cut into fingers, about two inches long and a quar- ter of an inch wide, and plant them in little rows all over the spinach when dished. Spinach cooked thus is delicious, and a very different mat- ter from the stringy green mass generally served. Spinach Pudding. Boil two pounds of spinach in the usual way, and after draining and cooling, chop and place it in an enameled sauce- pan with two ounces of butter, a quarter of a pint of stock, and half a pint of Bechamel sauce — made by simmering to- gether white stock, cream and herbs — and let the whole sim- mer for about five minutes. After cooling mix thoroughly with half a pound of forcemeat — preferably made of veal — the yolks of two eggs, and pepper and salt to taste. Fill a mold with the mixture and cook for half an hour. Before serving turn out the pudding on a dish and garnish with pieces of turnip, carrot, and potato cut into shapes. Spinach Fritters. Cook some spinach in the usual way, pass through a sieve and place in an earthenware cooking vessel with butter, salt, spices, a little sugar, and the zest of lemon. Mix the whole thoroughly over a gentle fire and then add a glass of milk. Cook- until it thickens, then stir in two beaten eggs. The mixture is then made into fritters and fried. * Spinach Puree. Endive is often used in France, and called chicoree. This puree may be made like the cauliflower, or only plainly chopped, put into a pan with two ounces of butter, a gill of white sauce, a little grated nutmeg, and a little salt, pepper, and sugar. Tomatoes Stuffed with Rice. Scald the tomatoes in boiling water for a minute or two, and then carefully remove the skins. Cut a small piece off STANDARD COOKERY. 149 the top of each and remove a little of the pulp. Put a spoon- ful of tomato rice into the tomatoes, and scatter the top thickly with fine crumbs, seasoned with celery salt and cayenne. Spread a baking-tin with dripping; place the tomatoes in it, and bake in a moderate oven for about half an hour. Tomatoes Au Gratin with Eggs. Butter a fireproof dish and put in a layer of browned bread- crumbs, moisten with a little stock and season well, then add a layer of sliced tomatoes and repeat until the dish is full, having a layer of dry breadcrumbs on top; put little dabs of butter on it to help it to brown nicely, and bake in a hot oven. When nearly done, break carefully four eggs, one on each corner of the dish, and replace in the oven until the eggs are set, and serve. Tomato Rice. Wash two ounces of rice thoroughly and cook in half a pint of milk until quite soft, then flavor with salt and pepper. Take one pound of tomato puree, add the rice, and beat to- gether until smooth. Stir in one ounce of butter. Serve very hot, with or without grated cheese. Tomato Puree. Take six small tomatoes. Cut them into slices and place in an enameled saucepan, add one ounce of butter, a tea- spoonful of chopped parsley, salt, pepper, and a tiny pinch of cayenne. Pour over one pint of stock. Boil until quite soft, and then pass through a sieve; add one ounce of anchovy essence, tlv'cken with half an ounce of butter and half an ounce of flour previously mixed together in another pan v/ith some of the tomato mixture. Stir over the fire until the sauce thickens, and it is then ready for use. Jellied Tomatoes. Whip half a pint of cream until stiff, season it with celer

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