Creamed Puree Of Spinach
|Spinach||1 1⁄3 Pound|
|Butter/Margarine||1⁄8 Pound (1/4 cup)|
|Flour||1⁄4 Cup (4 tbs)|
|Milk||1 1⁄3 Cup (21.33 tbs)|
|Salt||1 1⁄4 Teaspoon|
Remove any tough stems from spinach; wash well and drain thoroughly; put through meat chopper, using the finest blade. (Be sure to catch any juice and mix with the spinach.) In the top part of a double boiler, melt butter and blend in flour.
Add milk gradually and cook, stirring constantly, until mixture is a thick, smooth cream sauce.
Combine spinach with sauce; add to taste with salt, pepper, and nutmeg; cook over hot water for 10 to 15 minutes more.