Spinach with Eggs Boiled Soft

Ingredients

• spinach
• butter
• eggs boiled soft
• bread croutons
• salt
• good Bechamel sauce

Method

1. 1

   Blanch spinach in plenty of liquid, then chop and cook in hot butter until hazel brown.

2. 2

   Season and thicken with Bechamel sauce.

3. 3

   Serve with soft-boiled eggs and croutons.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 126. The excerpt below is the record exactly as published.

Spinach, with Eggs Boiled Soft. Spinach, although a vegetable common to all countries, is nevertheless highly appreciated, and well deserves to be so. The spinach, rep- resented by the drawing, is prepared with butter, thickened and garnished alternately with eggs boiled soft, and bread croutons, cut in a crescent shape, fried in butter, and glazed with the paste-brush. But few cooks prepare spinach well; and yet there is nothing simpler than the cooking of this vegetable. If prepared with cream or gravy, the spinach previously must be blanched, but in plenty of liquid, and on a very brisk fire; thus it preserves its nice color without Artistic Cookery 221 however boiling too long. When well drained, the water carefully pressed out, it is chopped, and plunged into hot melted butter, cooked a la noisette; which means, giving it a fine hazel, light brown color. The dampness of the vege- table having dispersed, it is seasoned, and thickened with reduced good Bechamel sauce. The sauce may be short, and yet the spinach be reduced again, for a few minutes only, with the sauce. Then the spinach is removed from the fire, and finished with a piece of .good butter. If the spinach is prepared with gravy, it is slightly floured, after being well warmed in the hazel butter ; or else it is thick- ened with a brown sauce well reduced, and is boiled for a few minutes more, to take consistence by being mixed with a little succulent gravy, or rather some good half-glaze; at the last moment, it is finished with a piece of good butter. Cauliflower, -with Dutch Sauce. Previous to cook- ing cauliflowers, they are divided, trimmed if large; then they are boiled, either in salt

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