|
Classic
Cook Books
< last page | next page >
page 182
and retain its color. Now squeeze out the water and chop it fine together with
flour. Melt butter in a pan, put the spinach in it for a few minutes, while
stirring, dilute with bouillon or the juice of the spinach. The spinach can be
served with chopped, hard boiled eggs, poached eggs or slices of bread cut small
and browned in butter.
Stewed asparagus.
Leavings of boiled asparagus, as also the smaller parts of the plant, may be
used for this purpose. Prepare it as usual and cut in pieces 1 1/2 inches long.
Now make a sauce of melted butter and flour, and dilute it, while stirring all
the time, with bouillon or the juice in which the asparagus has boiled. When the
sauce boils stir in 2 or 3 tablespoons sweet cream and 1 or 2 yolks of eggs, all
according to the quantity of the asparagus. Immerse the asparagus, stir well and
serve on a platter. Then have ready some stewed crab tails with which to garnish
the asparagus, as if with a wreath.
< last page | next page >
Classic
Cook Books
|
