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Boiled Spinach French

(Vaughan’s Vegetable Cook Book)







Prepare as above, after it is thoroughly tender, throw into a colander

and drench with cold water. This gives a firmness and delicacy attained

in no other way. Shake it free from water, chop fine, put into a

saucepan, stir with a tablespoonful of butter, salt and pepper to taste

and two tablespoonfuls of cream until hot, when it is ready to be heaped

in the dish with poached or boiled eggs or quirled yolks on top. To

quirl the yolks run them through the sieve of a patent potato masher.











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