Creamed Spinach with Croutons
|Spinach||3 Pound (Fresh / Frozen)|
|Flour||1 1⁄2 Ounce|
|Single cream||12 Ounce|
|Thin bread slices||6|
Remove stalks and wash 3 lb. of spinach 3 times in cold water or use 2-3 packets of frozen leaf spinach.
Cook rapidly in 8 oz. boiling salted water until tender.
Frozen spinach should be cooked with a little butter only, and no water.
If spinach is young and fresh this will take only a few minutes.
If not, about 10 minutes.
Remove from fire and drain over saucepan.
There will be at least 3/4 pint of liquid as spinach contains a high percentage of water.
Reserve, pass leaves under cold water, drain well, pressing to remove any excess water, and chop finely or whirl in liquidizer until smooth.
Reheat 3/4 pint of spinach liquid and 8 oz. single cream to boiling point.
Melt 1 1/2 oz. butter in a saucepan, put in 1 1/2 oz. flour and stir until flour is slightly brown.
Add hot liquid gradually, stirring constantly, and continue cooking over medium heat until sauce is thickened.
Taste, add freshly ground pepper and salt if necessary, and cool.
Cool the sauce, fold in the chopped spinach, cover the surface with butter paper or foil, and store in cold place until next day.
Prepare croutons to reheat in oven for last 5 minutes of rewarming meat.
Remove crusts from 6 slices bread, cut them in half diagonally and fry until golden brown on both sides in 3 1/2 oz. butter.
Place on tin ready to rewarm.
Reheat spinach next day in double boiler with 4 oz. cream over boiling water.
Stir occasionally to prevent sticking.
The puree should not be too liquid, but, if too dry, add a small quantity of heated cream.
Serve mounded in a heated dish.
Garnish with crouton triangles.