2136—Épinards à la Viroflay

Spread some large leaves of No. 273, Blanchings spinach on a napkin, and in the middle of each lay a No. 2137, Subrics d’Épinards, the substance of which should have been combined with very small croûtons of bread-crumb fried in butter. Wrap the No. 2137, Subrics d’Épinards in the spinach leaves; cover with Mornay sauce; sprinkle with grated cheese and melted butter, and set to glaze in a fierce oven.