Spinach aux olives

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902

Source: The "Queen" Cookery Books. No.10. Vegerable
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (10)

cold cooked spinach ↝ Spinach, raw [Vegetables and Vegetable Products]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
white pepper ↝ Spices, pepper, white [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
cream, rich stock, or sauce ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

for croûtons

square croûtons of delicately fried bread ↝ Bread, vegetable [Yeast breads]

for topping

a stoned olive ↝ Olives, NFS [Olives, pickles, pickled vegetables]
anchovy or ham butter ↝ Fish, anchovy [Fish]
a rolled fillet of anchovy ↝ Fish, anchovy [Fish]

Instructions (6)

Take the requisite quantity of cold cooked spinach and stir it over the fire,
seasoning it with a few drops of lemon juice, white pepper, salt, and butter,
stirring in at the last a little cream, rich stock, or sauce, as preferred.
Have ready as many square croûtons of delicately fried bread as you have guests,
pile each up with the hot purée, and set on the top of each a stoned olive filled with anchovy or ham butter, or a rolled fillet of anchovy,
and serve very hot as a vegetable entremets or a garnish.

Original Text · last edited 4 days ago

Spinach aux olives.—Take the requisite quantity
of cold cooked spinach and stir it over the fire, season-
ing it with a few drops of lemon juice, white pepper,
salt, and butter, stirring in at the last a little cream,
rich stock, or sauce, as preferred. Have ready as
many square croûtons of delicately fried bread as
you have guests, pile each up with the hot purée,
and set on the top of each a stoned olive filled with
anchovy or ham butter, or a rolled fillet of anchovy, and
serve very hot as a vegetable entremets or a garnish.

Notes

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