Spinach a la Rougemont

Have the spinach picked and prepared the same as for a la Noailles (No. 2821). Brown a piece of butter to hazel-nut (No. 567), put in the spinach, place the pan on a hot fire, stir continually until the spinach is consistent and the moisture evaporated; season with salt and nutmeg; thicken with espagnole sauce (No. 414), a little chicken glaze (No. 398), and fresh butter; dress it in a dome-form and decorate around with small bouchees of sweetbreads, mingled with very rich and thick financiere sauce (No. 464).