[2134—ÉPINARDS A LA CRÈME]
Having chopped up or rubbed the spinach through a sieve, put it into a sautépan with two oz. of butter per lb., and dry it over a fierce fire.
Now add the quarter of its bulk of cream sauce to it, and simmer gently for ten minutes.
Dish in a timbale when about to serve, and sprinkle the surface with fresh cream.
[2135—ÉPINARDS AU GRATIN]
Dry the spinach as above in three oz. of butter per lb., and then, in the same proportion, add two and one-half oz. of grated cheese.
Set on a buttered [gratin]-dish; sprinkle copiously with grated cheese and melted butter, and set the [gratin] to form in a fierce oven.
[2136—ÉPINARDS A LA VIROFLAY]
Spread some large leaves of [blanched] spinach on a napkin, and in the middle of each lay a [subric], the substance of which should have been combined with very small [croûtons] of bread-crumb fried in butter. Wrap the [subrics] in the spinach leaves; cover with Mornay sauce; sprinkle with grated cheese and melted butter, and set to glaze in a fierce oven.