703—Crème d’Épinards, otherwise Florentine

Quickly parboil one lb. of shredded and well-washed spinach to which a little sorrel may be added; drain, press, and add thereto one and one-half pints of somewhat thin Béchamel. Complete the cooking; rub the whole through tammy, and finish it with the necessary amount of fresh cream.

Garnish with a julienne of spinach, quickly parboiled and stewed in butter.