4100 Subrics d’Epinards

Name: Subrics d’Epinards
Cuisine: France
Ingredients: (double) cream; egg; nutmeg; clarified butter; salt; pepper; cream sauce; fork; cooked spinach; béchamel; butter

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Coarsely chop some cooked spinach and heat in it butter to remove most of the moisture. Remove from the heat and mix in 1 dl (3½ <