Spinach Variations

Appears in

Published 1965

Purée fresh spinach, cooked as above; add double cream and butter, to taste; spread purée in a baked pastry shell and heat through for a delicious spinach flan.
Spread puréed spinach in a baked pastry shell as above; make 4 to 6 indentations in spinach with the back of a tablespoon; place 1 raw egg yolk in each indentation, and bake in a moderate oven until eggs are cooked through.
Spread puréed spinach in individual ramekins or shallow gratin dishes; place 1 or 2 poached eggs on each spinach bed; cover with hot mornay sauce; sprinkle with a little freshly grated parmesan cheese - and you have poached eggs à la florentine.
Thin puréed spinach with double cream and chicken stock for a fresh-tasting, brightly coloured vegetable soup.