Plunge these croquettes into very hot fat five or six minutes before serving; drain them on a piece of linen; salt moderately, and dish on a napkin with very green, fried parsley.
[2131—PURÉE DE CROSNES]
Cook the stachys in salted water, keeping them somewhat firm, and add thereto four oz. of quartered potatoes per lb. of stachys.
As soon as they are cooked, drain the stachys and the potatoes; rub them through a sieve, and dry the purée over a very fierce fire. Add the necessary quantity of milk to bring the purée to its proper consistence; heat; add butter away from the fire, and dish in a timbale.
[2132—SPINACH (Épinards[!-- TN: acute invisible --])]
Spinach should only be prepared at the last moment, if possible.
After having parboiled it in plenty of boiling salted water, [646] ]cool it, press out all its contained water, and, according to circumstances, either chop it up or rub it through a sieve.
If it has to be served with the leaves left whole, merely drain it on a sieve, without either pressing or cooling it.
[2133—ÉPINARDS A L’ANGLAISE]
Cook it after having carefully shredded it; drain it well, and dish in a timbale without cooling.