Reference > Farmer's Cookbook > VEGETABLES > Purée of Spinach
  Spinach à Ia Béchamel Spinach (French Style)  
CONTENTS · BIBLIOGRAPHIC RECORD

Purée of Spinach

Wash and pick over one-half peck spinach. Cook in an uncovered vessel with a large quantity of boiling salted water to which is added one-third teaspoon soda and one-half teaspoon sugar. Drain, chop finely, and rub through a sieve. Reheat, add three tablespoons butter, one tablespoon flour, and one-half cup cream. Arrange one serving dish and garnish with yolk and white of “hard-boiled” egg and fried bread cut in fancy shapes.


CONTENTS · BIBLIOGRAPHIC RECORD
  Spinach à Ia Béchamel Spinach (French Style)  
 
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