Spinach with Cream (Epinards a la Creme)

Ingredients

• 2 lbs. spinach
• | tea-cupful of cream
• Seasoning
• One or two yolks of eggs

Method

1. 1

   Prepare and cook spinach as in the previous recipe, finishing with cream instead of butter.

2. 2

   Optionally, add yolks of eggs.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 258. The excerpt below is the record exactly as published.

2 lbs. spinach. 1 to 2 oz. butter. A pinch of nutmeg. Pepper and salt. A squeeze of lemon juice. Croutons of fried bread. To Prepare and Cook the Spinach. — Look over the spinach carefully, removing any faded and dis- 164 COOKERY FOR EVERY HOUSEHOLD 1 coloured leaves and also any weeds which may be mixed with it. Remove also the coarser stalks by doubling the leaves and pulling them off length- wise. Then wash the spinach thoroughly in seve- ral waters until quite free from grit. It must be remembered that spinach grows very near the ground and that it requires most careful washing to make it clean. Handle it as lightly as possible, and when clean lift it out of the water. Never drain the water off the spinach after washing, as this would mean leaving any remaining grit behind. Put the spinach into a large saucepan with just the water that hangs on the leaves, or if it is getting old about a tea-cupful of water, sprinkle it with a very little salt and put the lid on the pan. Cook until it is quite tender, stirring it frequently with a wooden spoon. When ready, drain well, pressing out all the water. Then rub the spinach through a wire sieve or chop it very finely. Melt the butter in a saucepan, put in the pre- pared spinach, season with pepper, salt, a pinch of nutmeg, and a squeeze of lemon juice, and make all thoroughly hot over the fire. Pile up the spinach in a neat pyramid on a hot dish. Dressed Spinach marking it up the sides with the back of a fork; and garnish round the base with triangular crou- tons of fried bread or toast symmetrically arranged, and if liked, some sections of hard-boiled egg cut in 6 or 8 pieces. Note. — The butter is a very important item in this dish, and if success is aimed at the quantity must not be stinted. Time to cook, 15 to 20 minutes. Sufficient for 3 or 4 persons. 570. Spinach with Cream (Epinards a la Creme) Prepare and cook the spinach as in last recipe, finishing it off with | tea-cupful of cream instead of the butter. One or two yolks of eggs may also be added if wished. 571. Spinach with Gravy (Epinards au Jus) Prepare and cook the spinach as in Recipe 569, finishing it off with 4 tea-cupful of good gravy instead of the butter. This is a very good accom- paniment to fried sausages or bacon. 572. Spinach for Garnishing 1 lb. spinach. 1 oz. butter. 1 dessert-sp. flour. Pepper and salt. A squeeze of lemon juice. A pinch of nutmeg. Prepare and cook the spinach as in Recipe 569. When well drained, rub it through a fine sieve. Melt the butter in a saucepan, put in the spinach and sprinkle it with the flour. Stir over the fire for a few minutes until the flour is cooked. Then season to taste, and if too stiff add one table-spoon- ful cream. Note. — This is a somewhat stiff er preparation than Recipe 569, and is more suitable if intended to support an entree. It can also be put into a forcing bag with a fancy pipe and forced out as a garnish for various dishes. 573. Spinach Souffle (Souffle d’Epinards) 1 lb. spinach. 2 table-sps. cream or white sauce. Seasoning

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