Omelet with Puree of Spinach—Sweet

Blanch quickly in salt water in a copper basin a few handfuls of new spinach, having it very clean, tender and fresh--this is most important. When well drained and squeezed chop or pound and press it through a sieve. Cook some butter to hazel-nut (No. 567) in a saucepan, mix in with it three or four spoonfuls of the spinach and fry until the moisture is thoroughly evaporated, then add a handful of powdered lady fingers, a little sugar and a few spoonfuls of raw cream. Cook the whole from four to five minutes, remove and put in a bit of lemon peel and a piece of butter. Prepare a sweet omelet with seven or eight beaten eggs, and as soon as it thickens bring it to the front of the pan and fill it with the puree; fold over and invert it on a small, long dish; shape it prettily with the two ends finished in a point; bestrew with powdered sugar and glaze under a salamander (Fig. 123) or with an iron three-sixteenths of an inch in diameter heated red hot in the fire.