Spinach and Poached Eggs

Ingredients

• two or three pounds of spinach
• an ounce of butter
• half an ounce of flour
• salt to taste
• pepper to taste
• a small lump of sugar
• half a cupful of cream

Method

1. 1

   Cook spinach, drain, and tammy.

2. 2

   Add butter, flour, salt, pepper, sugar, and cream.

3. 3

   Stir over heat, arrange on a dish with toast underneath, and top with poached eggs.

4. 4

   Sprinkle with parsley.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 44. The excerpt below is the record exactly as published.

Spinach and Poached Eggs Cook two or three pounds of spinach according to the quantity required in the usual way ; when done, drain and tammy ; add an ounce of butter, half an ounce of flour, salt and pepper to taste, a small lump of sugar, and half a cupful of cream. Put back in saucepan and stir over fire ; arrange it on a dish in a mound with toast underneath, and place some I 114 COOKERY A LA MODE poached eggs on the top ; sprinkle with a little very finely chopped parsley. Salad a la Redvers Chop up tomatoes quite small, add a bead of garlic and a shalot, and rub all through a sieve. Take four table-spoonfuls of aspic jelly and mix into the puree with an equal quantity of mayonnaise sauce. Decorate a round mould with slices of hard- boiled eggs, the yolks and whites separately stamped in fancy rounds and stars ; then line a plain mould with pale aspic, and arrange the slices of egg in the mould in tiers one above the other, yellow and white alternately, till the mould is full. Every here and there place a sprig of chervil. Set the mould on ice, and when quite set fill the centre with the tomato puree. Place on ice again and then turn out, garnish with small salad mixed with mayonnaise sauce round. Arrange watercress in a garland on the top and sprinkle pale pink aspic all over it. Turnip Pasties Peel two pounds of turnips, cut them into thin slices, pepper and salt them, and put in a small piece of bacon. Make some puff pastry in some patty-pans and bake. DRESSED VEGETABLES II5 Vegetable Marrow a I'Andalousie Take a Spanish onion, cut it into thin slices, also three tomatoes, and slice them also ; fry them in butter. Next cut a vegetable marrow into neat square pieces ; add some nicely flavoured white stock, salt and pepper, with a dust of cayenne. Simmer all together till cooked, and serve very hot. Vegetable Marrow k la Firenza Slice a couple of vegetable marrows as thinly as a cucumber, dry and fry them in very hot butter with pepper, salt and pabrika. Shake over a little grated Parmesan cheese. Cauliflower a la Biarritz (Italian recipe) Take a cauliflower and cut it up roughly ; after washing and draining it, put it in a stewpan with two cloves of garlic, three cloves, a little parsley, basil, and marjoram, and an ounce of butter. Cook this slowly for fifteen minutes, then moisten it with veal or chicken broth till the cauliflower is cooked. Have ready some Patna rice which has been cooked in stock, add some grated Parmesan cheese and a table- spoonful of essence of anchovy, and mix up all together. Il6 COOKERY A LA MODE Tomatoes and Spinach Take a fancy border-mould and put in two pounds of cooked spinach, cooked as in recipe ' Spinach and Poached Eggs,' page 113. Keep the border-mould with the spinach in hot whilst the centre mixture is prepar- ing. Beat up half a dozen eggs and mash four or five tomatoes, and mix all together, flavouring with half a tea-spoonful of shalot vinegar, a trifle of cayenne, and salt to taste

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