Spinach à la Viroflay

Ingredients

• large spinach leaves
• subric mixture
• very small croûtons of pain de mie
• sauce Mornay
• grated cheese
• melted butter
• butter

Instructions

1. Spread large blanched spinach leaves out on a napkin.
2. Add very small croûtons of pain de mie, fried in butter, to the subric mixture.
3. Place a subric in the middle of each leaf.
4. Wrap the subrics in the spinach leaves so as to form little round parcels.
5. Range them on a buttered gratin dish.
6. Cover with sauce Mornay, sprinkle with grated cheese and sprinkle with melted butter.
7. Glaze in a hot oven.