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A la crème

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—boil and chop the spinach as directed. Set it on the fire in a saucepan, stir till perfectly dry, but not burnt; add two ounces of butter, and stir again for five or six minutes; then add about two tablespoonfuls of cream to a small measure of spinach; stir again five minutes, take from the fire; add again one ounce of butter, stir two minutes, and serve with hard-boiled eggs or croutons, or both. Milk may be used instead of cream when the latter cannot be had, but it is inferior in taste.

with anchovy—proceed as for the above, using a tablespoonful of essence of anchovy instead of cream.

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