301. PUREE OF SPINACH A LA BEAUVAUX

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (9)
  1. Pick, wash, and boil a large dish of spinach.
  2. Chop it well and pound it into a soft paste.
  3. Put it into a stewpan with four ounces of fresh butter, a little grated nutmeg, and salt.
  4. Stir it on a stove-fire for about ten minutes.
  5. Add a large soup ladleful of Velouté sauce and about a quart of white consommé of fowl, or any other strong white broth at hand.
  6. Warm the purée on the stove-fire, and rub it through the tammy.
  7. Keep the purée in the coolest part of the larder until twenty minutes before sending it to table, as it must not be clarified.
  8. Make it hot by stirring it on the stove-fire.
  9. When just on the point of boiling, mix with it a pat of butter, a small piece of glaze, and a little pounded sugar.
Original Text
301. PUREE OF SPINACH A LA BEAUVAUX. PICK, wash, and boil a large dish of spinach; chop it well and pound it into a soft paste, and then put it into a stewpan with four ounces of fresh butter, a little grated nutmeg, and salt; stir it on a stove-fire for about ten minutes; then add a large soup ladleful of Velouté sauce and about a quart of white consommé of fowl, or any other strong white broth at hand; warm the purée on the stove-fire, and rub it through the tammy. Observe, that as this purée must not be clarified, it should be kept in the coolest part of the larder until twenty minutes before sending it to table; it must then be made hot by stirring it on the stove-fire, and when just on the point of boiling, mix with it a pat of butter, a small piece of glaze, and a little pounded sugar.
Notes
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