Page:Browne - The Plain Sailing Cook Book.djvu/88

 SPINACH à la BÉCHAMEL


 * MATERIALS

½ peck spinach

3 tablespoons butter

2 tablespoons flour

¾ cup milk

¾ teaspoon salt

Pepper


 * UTENSILS

Large covered saucepan

Tablespoon

Frying-pan

Colander

Knife

DIRECTIONS


 * 1) Wash and boil the spinach in accordance with the directions for preparing and boiling Greens on page 64.
 * 2) Drain through a colander, and chop the spinach finely with a knife.
 * 3) Melt the butter in a frying-pan, and add the chopped spinach.
 * 4) Sprinkle the flour over the spinach, and mix thoroughly.
 * 5) Pour the milk slowly into the spinach, stirring all the time, and cook for ten minutes over a slow fire.

REMARKS

Slices of hard-boiled egg may be placed over the top of the dish of spinach just before serving, if desired. 