Cook two pounds of well−washed spinach; drain it, and pass it through a sieve; or, failing a sieve, chop it very
finely with butter, pepper and salt. Do not add milk, but let it remain somewhat firm. Make a thick bechamel
sauce, sufficient to take up a quarter of a pound of grated Gruyère, and, if you wish, stir in the yolk of a raw
egg. Lay in a circular dish half a pound of minced ham, pour round it the thick white sauce, and round that
again the hot spinach. This makes a pretty dish, and it is not costly.
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