Chapter XVIII · Vegetables and Farinaceous Products · No. 2132
2132—Spinach (Épinards)
Spinach should only be prepared at the last moment, if possible.
After having parboiled it in plenty of boiling salted water, cool it, press out all its contained water, and, according to circumstances, either chop it up or rub it through a sieve.
If it has to be served with the leaves left whole, merely drain it on a sieve, without either pressing or cooling it.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2132, p. 645. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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