Chapter XVIII · Vegetables and Farinaceous Products · No. 2136
Built upon: No. 273BlanchingsNo. 2137Subrics d’Épinards
2136—Épinards à la Viroflay
Spread some large leaves of No. 273, Blanchings spinach on a napkin, and in the middle of each lay a No. 2137, Subrics d’Épinards, the substance of which should have been combined with very small croûtons of bread-crumb fried in butter. Wrap the No. 2137, Subrics d’Épinards in the spinach leaves; cover with Mornay sauce; sprinkle with grated cheese and melted butter, and set to glaze in a fierce oven.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2136, p. 646. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →