Spinach a la Cuisiniere from The Picayune's Creole Cook Book by The Times Picayune Publishing Company

Spinach a la Cuisiniere from The Picayune's Creole Cook Book by The Times Picayune Publishing Company

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Prepare the spinach as above, hash fine, and put in a saucepan with a tablespoonful of butter. Season with salt and pepper, add a tablespoonful of flour, mixed

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Ingredients

  • ½ Peck of Spinach
  • ½ Tablespoonful of Butter
  • A Tablespoonful of Flour
  • A Cupful of Milk
  • 6 Toasted Croutons

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