Ingredients:
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Amount (1, .50 , 8) |
Unit (cup, Tbsp, g, ml) |
Item (egg, chaya leaves, sugar) |
Preparation (crushed, diced, whole) |
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1 |
lb. |
spinach |
washed |
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4 |
cups |
veal or chicken stock |
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2 |
Tbsp. |
fat |
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2 |
Tbsp. |
flour |
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½ |
tsp |
salt |
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¼ |
tsp |
pepper |
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2 |
cups |
milk |
hot |
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|
pimiento |
diced |
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Recipe Instructions:
- Cook spinach until tender.
- Rub cooked spinach through a sieve and combine with spinach water, veal or chicken stock.
- Melt fat, blend in flour, salt, and pepper, add milk gradually and cook for 1 minute.
- Add spinach mixture and heat to boiling.
- Serve hot, garnished with diced pimiento.
Recipe Notes :
Serves 6.
Two large heads of lettuce may be used instead of spinach.