Spinach aux olives

Ingredients

• the requisite quantity of cold cooked spinach
• a few drops of lemon juice
• white pepper
• salt
• butter
• a little cream, rich stock, or sauce

Method

1. 1

   Stir cold cooked spinach over the fire, seasoning with lemon juice, white pepper, salt, and butter.

2. 2

   At the end, stir in cream or stock.

3. 3

   Serve on croutons topped with olives filled with anchovy or ham butter.

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.

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

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