Monday, August 11, 2014

Puree of Spinach with Madeira Wine (1970)

  • 1 lb fresh spinach, finely chopped
  • 3 tbspns butter
  • 1 cup heavy cream
  • 2 tbspns dry Madeira wine
  • 1 tbspn flour
  • 1/2 tspn salt
  • 1/4 tspn white pepper
  • A few gratings of nutmeg
Over moderate heat, melt 2 tablespoons of butter until it begins to froth, but not brown.  Add the chopped spinach and toss it about with a fork.  When the spinach is well-coated with the butter, sprinkle the flour over it and stir well until all traces of the flour disappear.  

Cook the spinach for a minute or so, then add 3/4 cup of cream, salt, white pepper, and nutmeg. Stir constantly until the mixture almost comes to a boil and thickens perceptibly.  Then reduce the heat to low, and stir in the Madeira, stirring occasionally.  

Simmer the spinach for 2 or 3 minutes to remove any taste of raw flour, and to cook away the alcohol in the Madeira.  Stir in the remaining 1/4 cup heavy cream and 1 tablespoon butter. Simmer a moment longer, and further season to taste.  Serve with any unsauced fish, fowl, or meat.  Serves 4.

(Origin - "All Manner of Food" by Michael Field, 1970.)

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