Spinach Bouffant Recipe
Spinach Bouffant has a fine taste. Spinach Bouffant gets from spinach mixed with cream and eggs garnished with pepper. Spinach Bouffant is cherished by many all over the world.
Ingredients
2 Ibs. fresh spinach or 2 boxes frozen spinach
3 slices toast melted butter
1/2 teaspoon baking soda
1/2 pt. cream, whipped
1 tablespoon butter
Salt
1/2 cup milk
2 hard boiled eggs
Salt and pepper
Pecans
Directions
If fresh spinach is used, wash it well to get all the grit out, then put it in a pot containing 1 cup water.
Add 1/2 teaspoon baking soda (to keep the spinach green), let come to a quick boil, then take out the spinach and wash out the soda in a colander. (Cook frozen spinach until it is thawed.)
Put the spinach in a frying pan with the butter and let simmer 10 minutes.
Pour in the milk, salt and pepper to taste, andsimmer 15 to 20 minutes longer.
Butter crisp the toast by dicing it, dropping it in hot butter (be sure you have the butter hot and the bread well toasted), and shaking it until crisp.
Or remove the crusts and crisp the slices.
Right before serving, fold lightly whipped cream into the spinach and arrange on a platter with a wreath of butter crisped toast dices, or pile individual servings on slices of butter crisped toast to be served on a platter.
If you serve the spinach in a toast ring, place sections of hard boiled egg and, if desired, halves of pecans, on top.
If served on toast slices, the mounds of fluffy green are beautiful either plain or topped with pecan halves.
Add 1/2 teaspoon baking soda (to keep the spinach green), let come to a quick boil, then take out the spinach and wash out the soda in a colander. (Cook frozen spinach until it is thawed.)
Put the spinach in a frying pan with the butter and let simmer 10 minutes.
Pour in the milk, salt and pepper to taste, andsimmer 15 to 20 minutes longer.
Butter crisp the toast by dicing it, dropping it in hot butter (be sure you have the butter hot and the bread well toasted), and shaking it until crisp.
Or remove the crusts and crisp the slices.
Right before serving, fold lightly whipped cream into the spinach and arrange on a platter with a wreath of butter crisped toast dices, or pile individual servings on slices of butter crisped toast to be served on a platter.
If you serve the spinach in a toast ring, place sections of hard boiled egg and, if desired, halves of pecans, on top.
If served on toast slices, the mounds of fluffy green are beautiful either plain or topped with pecan halves.
