4099 Epinards à la Viroflay


Lay out flat on a piece of clean cloth, some large blanched leaves of spinach. In the centre of each place one Subric of Spinach made from the usual mixture but containing some small Croûtons of bread cut in small dice and fried in clarified butter.

Wrap up the Subrics in the leaves of spinach to the shape of small round packets. Arrange them in a buttered gratin dish, coat with Sauce Mornay, sprinkle with grated cheese and melted butter and gratinate in a hot oven.