Spinach with Bechamel Sauce and with Cream

Pick some fresh, tender spinach, using only the leaves; when well cleaned and washed in several waters plunge into boiling salted water, and blanch for five or six minutes; drain, refresh and press out every particle of moisture. Chop finely and put into a saucepan with hot melted butter. Season, place the saucepan on a brisk fire for a few moments without ceasing to stir until the moistening is reduced, and finish with two spoonfuls of thick bechamel (No. 409), and another piece of butter.

With Cream.-After the spinach has been prepared as for the above, and thoroughly dried, add to it a little flour, moisten with cream and stir constantly. Just when ready to serve incorporate a piece of fresh butter, then dress and garnish around with puff paste crescents or small bouchees filled with bechamel (No. 411).