Page:Browne - The Plain Sailing Cook Book.djvu/88

 

SPINACH à la BÉCHAMEL

• MATERIALS
• ½ peck spinach
• 3 tablespoons butter
• 2 tablespoons flour
• ¾ cup milk
• ¾ teaspoon salt
• Pepper

• UTENSILS
• Large covered saucepan
• Tablespoon
• Frying-pan
• Colander
• Knife

 

DIRECTIONS

1. Wash and boil the spinach in accordance with the directions for preparing and boiling Greens on page 64.
2. Drain through a colander, and chop the spinach finely with a knife.
3. Melt the butter in a frying-pan, and add the chopped spinach.
4. Sprinkle the flour over the spinach, and mix thoroughly.
5. 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.

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