Prepare the spinach as before and put it into a stewpan, with a quarter of a pound of butter and a little pepper and salt; when quite hot add a tablespoonful of flour, mix well, moisten with half a pint of milk, boil a few minutes, and when ready to serve stir in a quarter of a pound of butter and a teaspoonful of powdered sugar, serve as before.
No. 1091. Endive au jus.
In France this vegetable (which is mostly used in England for salads) is as popular for entrées and entremets as spinach, its bitterness rendering it very wholesome. Procure twelve heads, pick off all the green leaves, wash each head in two or three waters, and boil them in salt and water till tender, then put them in a basin of cold water, press every one; cut off the roots and chop the remainder fine, but not quite so fine as spinach, put it in a stewpan, place over the fire, and stir until becoming rather dry; then add half a pint of good brown sauce, and a piece of veal glaze the size of a walnut, season with a little pepper, salt, sugar, and grated nutmeg, and dress in a croustade of bread, or within a border of croutons of fried bread, which you have stuck upright upon your dish with a stiffish paste made from whites of eggs and flour; put the dish in the oven till the paste is set, and if desired, serve poached eggs upon the top.
No. 1092. Sorrel.
Is more used as a sauce for entrées than as an entremet, the spring of the year is the only time it can be used for second course; pick and well wash a sufficient quantity of sorrel, drain and put it into a stewpan without any water, stir over the fire till it is melted, then lay it upon the back of a hair sieve, and with a wooden spoon rub it through into a dish; then put it into a stewpan with a quarter of a pound of butter and a spoonful of flour, mix well, season with a little pepper and salt, and half a pint of good stock, let boil; then take it from the fire and stir in four new-laid eggs separately, stirring a minute over the fire after each, then add three pats of butter, and serve as in the last, or in a deep silver dish, with eight poached eggs upon the top, or use for entrées if required.
No. 1091. Laitue braisée à la Pensionnaire.
Procure twenty fine young cabbage-lettuces, pick off some of the outside leaves, wash the lettuces well, and blanch them in plenty of water till tender, then throw them into cold water, press in a cloth; tie up, put them in a stewpan with a little good stock, and braise in a moderate oven or over a moderate fire half an hour, then take them out and drain them upon a cloth, turn half the point of the green leaf over to give an oval shape, arrange them in a sauté-pan, cover with a good demi-glace (No. 9), and put them into the oven; poach twelve eggs, then make a border of mashed potatoes upon your dish, upon which dress the eggs and lettuces alternately, showing a little of the white, sauce over with a good sauce fines herbes (No. 26) and serve.
No. 1094. Laitues farcis.
Prepare twenty fine lettuces, blanch them ten minutes in boiling water, throw them in cold water, press them in a cloth, then take out some of the interior, and fill with some forcemeat (No. 120) with which you have mixed some chopped parsley and mushrooms; tie them up and braise as above three quarters of an hour, take them up, drain, and serve with a sauce demi-glace (No. 9) over them.