This page has been validated.
SPINACH à la BÉCHAMEL
|
|
DIRECTIONS
- Wash and boil the spinach in accordance with the directions for preparing and boiling Greens on page 64.
- Drain through a colander, and chop the spinach finely with a knife.
- Melt the butter in a frying-pan, and add the chopped spinach.
- Sprinkle the flour over the spinach, and mix thoroughly.
- Pour the milk slowly into the spinach, stirring all the time, and cook for ten minutes over a slow fire.
REMARKS
Slices of hard-boiled egg may be placed over the top of the dish of spinach just before serving, if desired.
[ 78 ]