Spinach à la Béchamel
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- Ingredients
- ½ peck spinach
- 3 tablespoons butter
- 2 tablespoons flour
- ¾ cup milk
- ¾ teaspoon salt
- Pepper
- Utensils
- Large covered saucepan
- Tablespoon
- Frying-pan
- Colander
- Knife
- Directions
- Wash and boil the spinach in accordance with the directions for preparing and boiling Greens.
- Drain through a colander, and chop the spinach finely with a knife.
- Melt the butter in a frying-pan, and add the chopped spinach.
- Sprinkle the flour over the spinach, and mix thoroughly.
- Pour the milk slowly into the spinach, stirring all the time, and cook for ten minutes over a slow fire.
- Remarks
Slices of hard-boiled egg may be placed over the top of the dish of spinach just before serving, if desired.
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