Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------INGREDIENTS-----------------------------
2 lb Spinach leaves, cleaned 1/4 c Heavy cream
1/2 ea Clove garlic, peeled Salt and white pepper
3 T Flour -to taste
3/4 c Brown Veal Stock 1/4 t Nutmeg, ground
1 T Butter

Directions:

Blanch the spinach in boiling water for 2 to 3 minutes. Drain. Puree
the spinach in a blender or food processor with the veal stock and
garlic. Heat the butter in a skillet. Remove from the heat and stir
in the flour and make a roux. Stir in the spinach puree into the
roux. Return the skillet to the flame and stir in the cream, bring
quickly to a boil, and remove from the heat. Season with salt,
pepper, and nutmeg to taste. Serves 6.

Submitted By EARL SHELSBY On 12-08-94

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