Cook the spinach about eight minutes [see recipe: How to
Cook Spinach]. Skim up from the water, put in a colander, then
in a saucepan; put half cup melted butter over a quart of cooked
spinach, pepper and salt to taste✪ Spinach with Butter (Epinards au Beurre); let simmer on stove from eight
to ten minutes in the butter. Serve as a vegetable.
Can also be served around boiled smoked tongue and ham.
4
Creamed Spinach ( Epinards a la Creme ) a la Walde
Cook the spinach [see recipe: How to Cook Spinach]. Pass it
through the machine two or three times. To one quart of cooked
spinach add one and a half cups cream sauce, pepper and salt to
taste; let come to a boil. Dish up in a vegetable dish; garnish with
slices of hard-boiled egg and cooked beets alternately. Serve with
any kind of meat.
Spinach Mousse ( Mousse d’ Epinards)
Cook the spinach [see recipe: How to Cook Spinach]. Pass it
through the machine about three times. To each cup of cooked
ground spinach take three tablespoons cream sauce, one egg, pep¬
per, and more salt if needed. Beat well. Butter a ring mould
well, decorate around with Spanish pepper✪ Spinach Mousse (Mousse d’ Epinards), daisies and branches
from cooked white of egg, then fill. Put in hot water and cook
AMERICAN COOK BOOK
from twenty to twenty-five minutes — uncovered. Turn out on a
platter. Serve with a cream or hollandaise sauce in the centre as
a vegetable.
Can also be served as an entree.
4
Spinach Foundation (Base d’ Epinards)
Cook and prepare the spinach [see recipe: Spinach Mousse].
Butter and decorate a cake plate, form a ring of spinach all around.
Cook in hot water — uncovered — from fifteen to twenty minutes.
Turn out on a platter. Foundation for any kind of fish or entree.
4
Spinach Timbales (Timbales d’ Epinards)
Cook and prepare the spinach [see recipe: Spinach Mousse].
Butter timbale cups, decorate with Spanish pepper and cooked
white of egg, then fill. Cook in hot water from fifteen to eighteen
minutes — uncovered. Turn out and serve around the ham as a
garnishing.
y
CAULIFLOWER (Chou-fleur)
Cauliflower with Butter (Chou-fleur au Beurre)
Take a nice white cauliflower; trim all the stem leaves — leaving
a little of the green sprout around; put in cold water, sufficient to
cover it, and cook about twenty minutes. Then add a little salt
and again cook from eight to ten minutes after the salt is added;
pour the water off. To a cauliflower of ordinary size add half cup
melted butter✪ Cauliflower with Butter (Chou-fleur au Beurre), let simmer in the butter for a little while. Place
in a vegetable dish — put the rose up and the stem down. Serve
as a vegetable.
Cauliflower (Chou-fleur) a la Hollandaise
Cook the cauliflower [see recipe: Cauliflower with Butter].
When ready to serve make a rich hollandaise sauce and pour it
over the cauliflower. Serve as a vegetable.
Can also be served as an entree after the roast.
Cauliflower with Cream Sauce ( Chou-fleur , a la Bechamel)
Follow directions for Cauliflower (Chou-fleur) a la Hollandaise
[see recipe], using a rich cream sauce instead of the hollandaise
sauce.
THE SWEDISH, FRENCH,
Cauliflower {Chou-fleur) au Gratin ✪ Cauliflower au Gratin
Page 413 · 5 recipe records on this page
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cook the spinach about eight minutes [see recipe: How to Cook Spinach]. Skim up from the water, put in a colander, then in a saucepan; put half cup melted butter over a quart of cooked spinach, pepper and salt to taste; let simmer on stove from eight to ten minutes in the butter. Serve as a vegetable.
Can also be served around boiled smoked tongue and ham.
Creamed Spinach ( Epinards a la Creme ) a la Walde
Cook the spinach [see recipe: How to Cook Spinach]. Pass it through the machine two or three times. To one quart of cooked spinach add one and a half cups cream sauce, pepper and salt to taste; let come to a boil. Dish up in a vegetable dish; garnish with slices of hard-boiled egg and cooked beets alternately. Serve with any kind of meat.
Spinach Mousse ( Mousse d’ Epinards)
Cook the spinach [see recipe: How to Cook Spinach]. Pass it through the machine about three times. To each cup of cooked ground spinach take three tablespoons cream sauce, one egg, pepper, and more salt if needed. Beat well. Butter a ring mould well, decorate around with Spanish pepper, daisies and branches from cooked white of egg, then fill. Put in hot water and cook
from twenty to twenty-five minutes — uncovered. Turn out on a platter. Serve with a cream or hollandaise sauce in the centre as a vegetable.
Can also be served as an entree.
Spinach Foundation (Base d’ Epinards)
Cook and prepare the spinach [see recipe: Spinach Mousse]. Butter and decorate a cake plate, form a ring of spinach all around. Cook in hot water — uncovered — from fifteen to twenty minutes. Turn out on a platter. Foundation for any kind of fish or entree.
Spinach Timbales (Timbales d’ Epinards)
Cook and prepare the spinach [see recipe: Spinach Mousse]. Butter timbale cups, decorate with Spanish pepper and cooked white of egg, then fill. Cook in hot water from fifteen to eighteen minutes — uncovered. Turn out and serve around the ham as a garnishing.
y
CAULIFLOWER (Chou-fleur) Cauliflower with Butter (Chou-fleur au Beurre)
Take a nice white cauliflower; trim all the stem leaves — leaving a little of the green sprout around; put in cold water, sufficient to cover it, and cook about twenty minutes. Then add a little salt and again cook from eight to ten minutes after the salt is added; pour the water off. To a cauliflower of ordinary size add half cup melted butter, let simmer in the butter for a little while. Place in a vegetable dish — put the rose up and the stem down. Serve as a vegetable.
Cauliflower (Chou-fleur) a la Hollandaise
Cook the cauliflower [see recipe: Cauliflower with Butter]. When ready to serve make a rich hollandaise sauce and pour it over the cauliflower. Serve as a vegetable.
Can also be served as an entree after the roast.
Cauliflower with Cream Sauce ( Chou-fleur , a la Bechamel)
Follow directions for Cauliflower (Chou-fleur) a la Hollandaise [see recipe], using a rich cream sauce instead of the hollandaise sauce.
Cauliflower (Chou-fleur) au Gratin
Records on this page
Spinach with Butter (Epinards au Beurre)Creamed Spinach (Epinards a la Creme)Spinach Mousse (Mousse d’ Epinards)Cauliflower with Butter (Chou-fleur au Beurre)Cauliflower au Gratin