Dry the spinach in butter as described above, and add to it per lb. of spinach (away from the fire) one-sixth pint of very reduced Béchamel sauce; two tablespoonfuls of thick cream; one egg and the yolks of three, well beaten; salt, pepper, and nutmeg.
Make a sufficient quantity of clarified butter very hot in an omelet-pan.
Take up some of the preparation of spinach by means of a spoon, and let the contents of the latter drop (propelled by the finger) into the butter. Proceed thus in the making of the subrics, and take care that they do not touch. When a minute [647] ]has elapsed, turn them over with a spatula or a fork, that their other sides may colour.
Set on a dish or in a timbale, and serve a cream sauce separately.
[2138—CRÊPES AUX ÉPINARDS[!-- TN: acute invisible --]
Parboil some well-shredded spinach; dry it in butter; season it, and add to it an equal quantity of Yorkshire-pudding paste (No. [1943]).
Cook this preparation in a small, well-buttered omelet-pan or in deep tartlet-moulds.
N.B.—These spinach pancakes constitute an excellent garnish for Relevés of Beef, Veal, and Ham.
[2139—SOUFFLÉ AUX ÉPINARDS]
Make a composition after the directions given under No. [2092]. Spread this composition in two or three layers, and set on each of the latter a litter of well-cleaned and soaked anchovy fillets, arranged to form a lattice. Finish with a layer of spinach shaped like a dome, and set thereon two crossed rows of anchovy fillets. Cook after the manner of an ordinary [soufflé].