4098 Epinards Mère-Louisette

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Wash the spinach, drain and dry, then roughly chop it. Place in a shallow pan with 100 g oz) butter per 500 g (1 lb 2 oz) spinach and cook over a hot stove, stirring frequently.

When cooked, add 50 g (2 oz) very small diced lean ham and 25 g (1 oz) diced Croûtons of bread fried in butter.

Place in a vegetable dish and serve immediately.