112. PUREE OF SPINACH

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (12)
  1. Pick, wash, and boil a small dish of spinach.
  2. Refresh it in cold water.
  3. Squeeze it thoroughly free from water.
  4. Examine it carefully by separating it with the point of a knife on the chopping board, so as to remove any straws, &c., left in it.
  5. Pound it well in the mortar.
  6. Take it up in a deep sauta-pan.
  7. Add a small ladleful of good white sauce, a little grated nutmeg, salt, and a pinch of sugar.
  8. Reduce the purée over a brisk fire to preserve its colour.
  9. Rub it through a tammy.
  10. Remove it into a small stewpan.
  11. Just before using it, make it warm.
  12. Add two pats of fresh butter and a small piece of glaze.
Original Text
112. PUREE OF SPINACH. PICK, wash, and boil a small dish of spinach, refresh it in cold water, squeeze it thoroughly free from water, examine it carefully by separating it with the point of a knife on the chopping board, so as to remove any straws, &c., left in it; next pound it well in the mortar, and then take it up in a deep sauta-pan, add a small ladleful of good white sauce, a little grated nutmeg, salt, and a pinch of sugar; reduce the purée over a brisk fire to preserve its colour; rub it through a tammy, and remove it into a small stewpan; just before using it, make it warm, and add two pats of fresh butter and a small piece of glaze.
Notes
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