Puree of Spinach or of Chiccory

Pick and wash the spinach leaves until very clean, having two pounds after this is done; cook them in boiling, salted water, and when they crush easily between the fingers, drain, refresh and drain them once more by pressing them well so as to extract all the water. Pound them thoroughly in a mortar, set them in a saucepan to heat, and season with salt, nutmeg, and sugar; stir in a pint of veloute (No. 415), and two spoonfuls of meat glaze (No. 402), and strain through a fine sieve; return them to the saucepan to heat well and just when ready to serve incorporate into the puree four ounces of fine butter.

The chiccory is to be prepared exactly the same as the spinach.