Spinach à la Crème (Creamed Spinach)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- spinach
- butter — 60 grammes
- sauce Crème — a quarter of the volume of the spinach
- hot cream
Instructions
- Put the chopped or sieved spinach into a sautoir with 60 grammes of butter per pound.
- Dry it out over a very brisk fire.
- Add a quarter of its volume of sauce Crème and let it simmer very gently for 10 minutes.
- Arrange in a timbale at the moment of serving and pour hot cream over the surface.