SPINACH dressed with Cream, à la Française.
Ingredients.—2 pailfuls of spinach, 2 tablespoonfuls of salt, 2 oz. of butter, 8 tablespoonfuls of cream, 1 small teaspoonful of pounded sugar, a very little grated nutmeg. Mode.—Boil and drain the spinach; chop it fine, and put it into a stewpan with the butter; stir it over a gentle fire, and, when the butter has dried away, add the remaining ingredients, and simmer for about 5 minutes. Previously to pouring in the cream, boil it first, in case it should curdle. Serve on a hot dish, and garnish either with sippets of toasted bread or leaves of puff-paste. Time.—10 to 15 minutes to boil the spinach; 10 minutes to stew with the cream. Average cost for the above quantity, 8d. Sufficient for 5 or 6 persons. Seasonable.—Spring spinach from March to July; winter spinach from November to March.