Chapter XVIII · Vegetables and Farinaceous Products · No. 2135
Built upon: No. 268Gratins
2135—Épinards au Gratin
Dry the spinach as above in three oz. of butter per lb., and then, in the same proportion, add two and one-half oz. of grated cheese.
Set on a buttered No. 268, Gratins-dish; sprinkle copiously with grated cheese and melted butter, and set the No. 268, Gratins to form in a fierce oven.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2135, p. 646. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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