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Ravioli Of Spinach

(Vaughan’s Vegetable Cook Book)

Prepare a potato paste as for Potato Turnovers, or a good puff paste,

and with a saucer or tin cutter of that size cut out a circle. Place a

tablespoonful of spinach prepared French style upon one side, wet the

edges, fold over the other side and press it around with the fingers and

thumb, brush with egg and bake until a light brown. When served pour

around it cream or a cream sauce in which is a hard boiled egg chopped

fine, or peas.

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