Spinach au gratin

Ingredients

• a pound of spinach
• slightly salted water
• a mixture of fine white breadcrumbs
• grated Parmesan cheese
• pepper
• tiny morsels of butter

Method

1. 1

   Remove stalks from spinach, boil in salted water, then strain and press out moisture.

2. 2

   Butter a dish, dust with breadcrumbs, cheese, and seasoning.

3. 3

   Layer spinach, sprinkle with the mixture, dot with butter, and bake for 15 minutes in a moderate oven.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 65. The excerpt below is the record exactly as published.

pepper, salt, and a little new milk or cream, or good gravy, stir it all well together till hot, and serve. Spinach improves by reheating, and in France a largo quantity is cooked at a time (generally by the cri^meries, from whom it may be bought ready for re-heating and finishing off). But to ensure success with spinach cooked thus, the vegetable when blanched should be well drained, pre.ssed, and chopped, then sieved and finished oft’ with butter or cream, or an addition of rich veal stock as preferred. (French cooks almost invariably Stipulate for an extra allowance of butter when VEGETABLES. 1-29 spinach is used.) When made thus into a puree it is served with croutons and poached eggs, or onufs mollets, as preferred. In England spinach is, after well washing, put on in a generous amount of boiling salted water, the leaves being pressed down from time to time to keep them covered whilst cooking. They are then strained, pressed, and finished off as before. Remember that the young leaves of nettles, beetroot, watercress, turnip tops, and even curly kale, are excellent treated as spinach. Spinach aux olives. — Take the requisite quantity of cold cooked spinach and stir it over the fire, season- ing it with a few drops of lemon juice, white pepper, salt, and butter, stirring in at the last a little cream, rich stock, or sauce, as preferred. Have ready as many scpiare croutons of delicately fried bread as you have guests, pile each up with the hot puree, and set on the top of each a stoned olive filled with anchovy or ham butter, or a rolled fillet of anchovy, and serve very hot as a vegetable entremets or a garnish. au gratin. — Remove the stalks and centre string from a pound of spinach, put it on in cold, slightly salted water, bring this to the boil, then strain it well, pressing all the moisture out of it gently, so as not to break or mash the leaves. Well butter a fireproof dish, dust it with a mixture of fine white breadcrumbs, grated Parmesan cheese, pepper and salt, lay in the spinach at full length, sprinkling it, as you place it, with the same mixture of crumbs, cheese, &c. ; dust it lightly with coralline pepper, lay tiny morsels of butter

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