Subrics d'Épinards (Spinach Subrics)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- spinach
- butter
- sauce Béchamel
- thick cream
- 1 egg and 3 yolks
- salt
- pepper
- nutmeg
- clarified butter
- sauce Crème
Instructions
- Dry the spinach out in butter as said above.
- Off the fire, add per pound of spinach: 1 decilitre of very much reduced sauce Béchamel, thick cream (the number of spoonfuls is destroyed in the scan), 1 egg and 3 yolks beaten as for an omelette, and salt, pepper and nutmeg.
- Heat a fairly large quantity of clarified butter strongly in a frying pan.
- Take up the spinach mixture with a spoon and let the contents of the spoon fall into the butter, pushing it off with the finger.
- Continue forming the subrics in this way, taking care that they do not touch one another.
- After a minute, turn them over with a palette or a fork to colour the other side.
- Arrange on a dish or in a timbale and serve a sauce Crème separately.