INGREDIENTS

INSTRUCTIONS

FOR THE CROUTONS
FOR THE CREAMED SPINACH
Make the croutons:
Preheat the oven to 350F. In a small bowl toss the bread cubes with
the butter and salt to taste, spread them on a baking sheet, and bake
them in the middle of the oven for 8 to 10 minutes, or until they are
golden.
Make the creamed spinach:
In a kettle cook the spinach in the water clinging to the leaves,
covered, over moderate heat, stirring once or twice, for 5 to 6
minutes, or until it is wilted, refresh it under cold water, and
drain it well in a colander. Squeeze out the excess water by handfuls
and in a food processor puree the spinach.
In a heavy saucepan cook the shallot in the butter over moderately low
heat, stirring, until it is softened, add the flour, and cook the
roux, stirring, for 3 minutes. Add the milk, whisking, bring the
mixture to a boil, whisking, and simmer it, whisking, for 3 minutes.
Add the spinach puree, the sour cream, the nutmeg, the lemon juice,
and salt and pepper to taste and heat the creamed spinach over
moderately low heat, stirring, until it is heated through. Serve the
creamed spinach topped with croutons.
Serves 4 to 6.
Gourmet May 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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