1720 Nonnats aux Epinards Gratinés

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Place 1 dl ( fl oz or ½ U.S. cup) oil in a shallow pan and heat until it is lightly smoking. Add 500 g (1 lb 2 oz) blanched and roughly chopped spinach leaves and cook quickly to dry out; place in a basin. Add 200 g (7 oz) Nonnats, poached in Court-bouillon for 1 minute, 2 beaten eggs and a little salt and pepper. Mix carefully together, place in a dish and smooth level; sprinkle with dry breadcrumbs and some olive oil and gratinate in a medium oven for 20–25 minutes.