Remarks: The dish may be garnished with hard-boiled eggs.
No. 28—SORREL.
Sorrel is prepared just like spinage, see [No. 27], Spinage.
No. 29—LETTUCE.
Lettuce as a vegetable dish is prepared like spinage. See [No. 27], Spinage.
No. 30—SPINAGE IN INDIVIDUAL MOLDS.
Quantity for 6 Persons.
- 1 peck of spinage
- 5 qts. of water
- 3 tbsps. salt
- ⅛ lb. of butter
- 1 pinch of pepper
- Salt to taste
- 3 yolks of eggs
- ¼ pt. sweet cream
- 2 tbsps. of flour
Preparation: The spinage is picked over, the stems cut off, washed well, cooked in boiling salt water for 15 minutes, the water then drained off and the spinage rubbed through a sieve.
Melt the butter, stir in the flour, cook, add the spinage, season with salt, pepper, stir in the cream and yolks of eggs. Put in small buttered molds and set in a steamer over a kettle of boiling water and boil until the mixture stiffens, then turn them out on a platter and serve.