tender. Drain well, chop finely, and if convenient, pass it through a sieve. Place it in a stewpan with the butter, add a good pinch of nutmeg, and salt and pepper to taste. Stir over the fire until hot, then add the eggs previously beaten, and continue to stir and cook until the purée thickens. When quite cold, form the preparation into cork-shaped pieces, dip them into the prepared batter, and fry in hot fat until crisp and lightly browned. Drain well, and serve as hot as possible.
Time.—From 2½ to 3 hours. Average Cost, 1s. 3d. Sufficient for 5 or 6 persons. Seasonable, March to December.
3749.—SPINACH "IN RICCIOLI." (Fr.—Rissolettes d'Épinards.)
Ingredients.—3 eggs, spinach purée (see Spinach Croquettes, No. 3748 ), olive-oil, butter, grated Parmesan cheese, salt and pepper.
Method.—Beat the eggs well, mix with them enough spinach to make them green, and season to taste. Heat a little oil in a small frying-pan, cover the bottom with a very thin layer of the egg preparation, fry lightly, then toss or turn and cook the other side. Repeat, and when all is fried, place the pancakes one above the other, and cut them into sections or wide strips. Fry them lightly in hot butter, and sprinkled with cheese.
Time.—½ an hour. Average Cost, 1s. 6d. Sufficient for 5 or 6 persons. Seasonable, March to December.
3750.—SPINACH PUDDING (Fr.—Pouding aux 'Épinards.)
Ingredients.—2 lbs. of spinach, ½ a lb. of veal forcemeat, 2 ozs. of butter, 3 yolks of eggs, ¼ of a pint of Béchamel sauce. No. 177, salt and pepper, brown sauce (see Sauces, No. 233).
Method.—Pick and wash the spinach, boil until tender in a saucepan with just sufficient water at the bottom to prevent it burning, then chop finely, and pass through a sieve. Heat the butter in a stewpan, add the spinach purée, yolks of eggs and Béchamel sauce, and season to taste. Stir over the fire until the mixture thickens slightly, then let it cool, and add the forcemeat. Turn into a well-buttered mould, cover with a buttered paper, and steam gently from 35 to 45 minutes. Unmould, and serve with good brown sauce.
Time.—About 1½ hours. Average Cost, 1s. 9d. to 2s. 3d. Sufficient for 4 or 5 persons. Seasonable, March to December.
3751.—SPINACH SOUFFLÉ. (Fr.—Soufflé d'Épinard.)
Ingredients.—½ a pint of spinach purée, 3 whites of eggs, 2 yolks of eggs, salt and pepper.
