Spinach With Gravy, French Style

No. 1455. - Prepare and cook the Spinach as in No. 1452, and chop it finely. Then put four ounces of butter in a saucepan and, when it is melted, add two soup-spoonfuls of flour and let it cook to a light-brown. Then add three large handfuls of the chopped Spinach, stir it in well with a wooden spoon, then add some veal broth, and season with salt, pepper, and a pinch of nutmeg. Before serving add a piece of butter and garnish the dish with poached eggs, or small pieces of toasted bread.

Spinach With Milk, American Style

No. 1456. - Prepare and cook the Spinach as in No. 1445, using boiled milk instead of meat gravy.

Spinach With Cream Sauce

No. 1457. - Prepare and cook the Spinach as in No. 1445, then press out all of the water and chop it finely. Put four ounces of butter in a saucepan, and when it is lightly browned add three handfuls of the chopped Spinach. Stir it well with a wooden spoon, while adding a cup of cream, and season with salt, pepper, and nutmeg. (Two spoonfuls of Cream or Allemande sauce may also be added, if desired.) Serve with hard boiled eggs, cut in halves, and arranged around the dish.

Spinach, Piemontaise

No. 1458. - Prepare and cook the Spinach as in No. 1452, and chop it finely. Then put a piece of butter in a saucepan, and when it is melted add a little finely chopped garlic, and shortly after, add three handfuls of the chopped Spinach and a spoonful of Anchovy paste. Mix them well together, season with salt and pepper and add two spoonfuls of light Espagnole sauce. Before serving garnish the dish with poached eggs, or small pieces of toasted bread.

Spinach For Garnitures

No. 1459. - Spinach prepared as in No. 1453, is used as a garniture for boiled bacon, pigs' jowl, or any large joints when Spinach is served with them.

Spinach prepared as in Nos. 1455, 1456 and 1457, is served as a garniture for braised meats, entrees, or any kind of broiled or fried meat, especially veal and lamb.

Spinach Fritters (Subrics)

Na. 1460. - Chop one quart of boiled Spinach finely and put it in a flat saucepan with four spoonfuls of Cream or Allemande sauce. Reduce it on a brisk fire and then set it on the side of the fire.

Season with salt, pepper and nutmeg, and add a small piece of butter and the yolks of eight raw eggs. Mix the whole well together and set it aside to get cold. Then put some clarified butter in a frying pan, and drop the Spinach into it, one spoonful at a time, and manage it so that they will not touch each other. Fry them nicely on both sides; then serve them on a napkin and garnish with fried parsley.

Green Color Of Spinach

No. 1461. - Pick, wash and drain five large handfuls of Spinach. Then put it in a mortar, pound it finely and add six glassfuls of cold water. After this, strain it through a towel, pressing it well to extract all of the moisture. Then put it in a saucepan on the fire, and just before it boils, set it on the side of the fire, keeping it at the boiling heat, but not allowing it to boil. Then drain it in a fine hair sieve. That which remains in the sieve is used for coloring.

Another way of making the green color is as follows : Throw three handfuls of Spinach in some boiling water, with a little pars-ley and chives. Let it remain there one minute; then immerse it in cold water, drain it, and press it dry. Then put it in a mortar, pound it finely, and rub it through a fine sieve. After this moisten it with a little cold white broth.

Cream Of Spinach

No. 1462. - Put four soup-spoonfuls of finely-chopped cooked Spinach and one dozen sweet almonds in a mortar, and pound them into a fine paste. Then add four macaroons made with bitter almonds, and sweeten with sugar to taste. Pound the whole well, and then add a quart of cream and the yolks of ten raw eggs. Mix them well together and strain the mixture through a sieve. Put it in a small mould and cook it the same as a custard.