2134—Épinards à la Crème

Having chopped up or rubbed the spinach through a sieve, put it into a sautépan with two oz. of butter per lb., and dry it over a fierce fire.

Now add the quarter of its bulk of cream sauce to it, and simmer gently for ten minutes.

Dish in a timbale when about to serve, and sprinkle the surface with fresh cream.