CookEat Recipe
Cream of Spinach
Filippini No. 1285, documentary English reconstruction from the fixed 1906 source.
Method
Steps
Step 1
Prepare full No701 component batch before allocating only the FINISHED amount specified for No1285: Put veal bones in large food-safe stockpot; source permits OPTIONAL same veal scraps, beef remnants/bones and raw poultry scraps only if available. Add five gallons cold water, bring to boil and carefully skim scum.
Step 2
Prepare full No701 component batch before allocating only the FINISHED amount specified for No1285: Add whole peeled carrots, turnips, onions, parsley root, leeks and celery. Cover and simmer gently about four hours. Strain through clean cloth into food-safe vessels. Cool rapidly in shallow batches, refrigerate/freeze and measure actual output before allocation.
Step 3
Remove only stale spinach leaves/stalks from one quart volume; thoroughly wash. Blanch in two quarts boiling water five minutes, drain and finely chop.
Step 4
Cook spinach in one ounce butter until moisture evaporates. Stir in two ounces flour; add ONE QUART FINISHED No701 white broth plus one pint milk. Add level tablespoon salt, cayenne and nutmeg, boil twenty-five minutes.
Step 5
Dilute two yolks with two gills cream; add with half-ounce butter and warm gently WITHOUT boiling five minutes, measuring modern 74°C egg endpoint and managing curdle risk.
Step 6
Pass soup first through sieve into basin and then cheesecloth into tureen. Make No23 croutons separately from embedded four bread slices and tablespoon clarified butter: dice finely, fry gently to golden and drain. Serve beside soup.
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