Spinach with Butter

Epinards au Beurre


Take two pounds of freshly picked spinach, wash it well in two or three cold waters, then drain it thoroughly and put it into a clean stewpan in which are two ounces of butter and two ounces of fine flour that have been fried together but not discoloured, cover the stewpan down and let the spinach cook in this way till drawn down to a creamy consistency, which will take about twenty minutes, then rub it through a fine wire sieve, and then return it again to the stewpan, add to it half a gill of cream, re-boil, add a tiny dust of white pepper and a very little salt, dish up and garnish it round with little croûtons of fried bread or little leaves of puff paste that are baked a pretty golden colour, and serve.