Spinach a la Noailles

Carefully pick the spinach, removing the largest stalks; wash it several times, changing the water, then blanch in an untinned copper vessel with salted water, letting it boil incessantly. When the stalks are tender enough to crush under the pressure of the finger, drain the spinach in a coarse colander, refresh and drain again; press out all the water, pick over to remove any straws or other impurities and then chop it up; force this through a coarse sieve; place the pulp in a saucepan with a piece of butter, put the saucepan on the fire, stir continuously until the moisture is evaporated, then besprinkle with flour; moisten with some thick veal blond (No. 423), adding a little meat glaze (No. 402), salt and nutmeg. A moment before serving stir in a piece of fresh butter. The flour can be replace by some veloute sauce (No. 415).