Spinach au gratin

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Time
Cook: 15 min Total: 15 min
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (8)
Instructions (11)
  1. Remove the stalks and centre string from the spinach.
  2. Put the spinach in cold, slightly salted water.
  3. Bring the water to the boil.
  4. Strain the spinach well, pressing all the moisture out of it gently so as not to break or mash the leaves.
  5. Well butter a fireproof dish.
  6. Dust the dish with a mixture of fine white breadcrumbs, grated Parmesan cheese, pepper and salt.
  7. Lay in the spinach at full length, sprinkling it as you place it with the same mixture of crumbs, cheese, etc.
  8. Dust it lightly with coralline pepper.
  9. Lay tiny morsels of butter all over it.
  10. Cook it for fifteen minutes in a moderate oven.
  11. Serve very hot.
Original Text · last edited 4 days ago
au gratin.—Remove the stalks and centre string from a pound of spinach, put it on in cold, slightly salted water, bring this to the boil, then strain it well, pressing all the moisture out of it gently, so as not to break or mash the leaves. Well butter a fireproof dish, dust it with a mixture of fine white breadcrumbs, grated Parmesan cheese, pepper and salt, lay in the spinach at full length, sprinkling it, as you place it, with the same mixture of crumbs, cheese, etc.; dust it lightly with coralline pepper, lay tiny morsels of butter all over it, cook it fifteen minutes in a moderate oven, and serve very hot.
Notes
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