Home › The World's Kitchen › Spinach, Demi-Glace

Spinach, Demi-Glace

Carefully trim three quarts fresh spinach, thoroughly wash in cold water, drain on sieve, plunge in a gallon boiling water with tablespoon salt and boil ten minutes. Drain, press out water with a skimmer. Finely chop, then place in a small saucepan with half ounce butter, half teaspoon salt and half teaspoon sugar, two saltspoons pepper and a saltspoon grated nutmeg; stir well. Reduce two gills demi-glace to a gill on the range, then pour over the spinach. Dress on a hot vegetable dish. Arrange six heart-shaped bread croutons around and serve.