Chapter XVIII · Vegetables and Farinaceous Products · No. 2138
Built upon: No. 1943Yorkshire Pudding (For Beef Roasts)
2138—Crêpes aux Épinards
Parboil some well-shredded spinach; dry it in butter; season it, and add to it an equal quantity of Yorkshire-pudding paste (No. 1943, Yorkshire Pudding (For Beef Roasts)).
Cook this preparation in a small, well-buttered omelet-pan or in deep tartlet-moulds.
N.B.—These spinach pancakes constitute an excellent garnish for Relevés of Beef, Veal, and Ham.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2138, p. 647. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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