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Puree Of Spinach

Pick, wash and boil a small dish of spinach; refresh it in cold water; free it entirely from all water by squeezing it; pound in a mortar; put into a saucepan with a ladleful of white sauce, little nutmeg, salt, and only a pinch of sugar; reduce the purée over a brisk fire to preserve its color; pass through a colander, then put into a stewpan just before using it to get warm, and add two spoonfuls fresh butter and a small piece of glaze.