(2820). Spinach With Bechamel Sauce And With Cream (Epinards A La Bechamel Et A La Creme)

Pick some fresh, tender spinach, using only the leaves; when well cleaned and washed in several waters plunge into boiling salted water, and blanch for five or six minutes; drain, refresh and press out every particle of moisture. Chop finely and put into a saucepan with hot melted butter. Season, place the saucepan on a brisk fire for a few moments without ceasing to stir until the moistening is reduced, and finish with two spoonfuls of thick bechamel (No. 400), and another piece of butter.

With Cream

After the spinach has been prepared as for the above, and thoroughly dried, add to it. a little flour, moisten with cream and stir constantly. Just when ready to serve incorporate a piece of fresh butter, then dress and garnish around with puff paste crescents or small bouchees filled with bechamel (No. 411).

(2821). Spinach A La Noailles (Epinards A La Noailles)

Carefully pick the spinach, removing the largest stalks; wash it several times, changing the water, then blanch in an untinned copper vessel with salted water, letting it boil incessantly. When the stalks are tender enough to crush under the pressure of the finger, drain the spinach in a coarse colander, refresh and drain again: press out all the water, pick over to remove any straws or other impurities and then chop it up; force this through a coarse sieve; place the pulp in a saucepan with a piece of butter, put the saucepan on the fire, stir continuously until the moisture is evaporated, then besprinkle with flour; moisten with some thick veal blond (No. 423), adding a little meat glaze (No. 402), salt and nutmeg. A moment before serving stir in a piece of fresh butter. The flour can be replaced by some veloute sauce (No. 415).

(2822). Spinach A La ROugemont 'Epinards A La Rougemont)

Have the spinach picked and prepared the same as for a la Noailles (No. 2821). Brown a piece of butter to hazel-nut (No. 567), put in the spinach, place the pan on a hot fire, stir continually until the spinach is consistent and the moisture evaporated; season with salt and nutmeg; thicken with espagnole same (No. 414). a little chicken glaze (No. 398), and fresh butter; dress it in a dome-form and decorate around with small bouchees of sweetbreads, mingled with very rich and thick financiere sauce (No. 464).

(2823). Spinach, English Style (Epinards A L'Anglaise)

Pick and wash the spinach in several waters; blanch it in an untinned copper vessel with boiling, salted water; drain well and cut it up without chopping: now put it into a saucepan on the fire, season with salt and pour it into a vegetable dish, cover with small bits of fresh butter, set on the cover and serve very hot.