Cream of spinach
Instructions
Cook the lettuce for 10 minutes in 75 cl nut broth.
Boil the spinach, squeeze, add to lettuce and pass it through a sieve.
Cook for 10 minutes.
Melt the butter, add 1 tablespoon of flour and dilute with warm milk, salt and season with nutmeg.
Join this vegetable cream sauce.
Cook for 5 minutes and pour in, before serving, the beaten yolks with cheese.
Ingredients and dosing for 4 persons
- 400 g of frozen spinach
- 1 head of lettuce salad
- 50 cl of milk
- 1 nut
- 1 egg yolk
- Flour
- Nutmeg
- Grated parmesan cheese
- 30 g of butter
- Salt