Chapter XVIII · Vegetables and Farinaceous Products · No. 2137
2137—Subrics d’Épinards
Dry the spinach in butter as described above, and add to it per lb. of spinach (away from the fire) one-sixth pint of very reduced Béchamel sauce; two tablespoonfuls of thick cream; one egg and the yolks of three, well beaten; salt, pepper, and nutmeg.
Make a sufficient quantity of clarified butter very hot in an omelet-pan.
Take up some of the preparation of spinach by means of a spoon, and let the contents of the latter drop (propelled by the finger) into the butter. Proceed thus in the making of the subrics, and take care that they do not touch. When a minute has elapsed, turn them over with a spatula or a fork, that their other sides may colour.
Set on a dish or in a timbale, and serve a cream sauce separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2137, p. 646. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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