Spinach à la Braconnière
A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).
A historical recipe
The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.
Source and licence
From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- two pounds of well-washed spinach
- a pound of grated Gruyère
- a pound of minced ham
Method
- Cook two pounds of well-washed spinach;
- drain it, and pass it through a sieve;
- or, failing a sieve, chop it very finely with butter, pepper and salt.
- Do not add milk, but let it remain somewhat firm.
- Make a thick bechamel sauce, sufficient to take up a quarter of a pound of grated Gruyère, and, if you wish, stir in the yolk of a raw egg.
- Lay in a circular dish half a pound of minced ham, pour round it the thick white sauce, and round that again the hot spinach.
- This makes a pretty dish, and it is not costly.
- [Mme.
- Braconnière.]