942 | Spinach à la Maître d’hôtel.
—After blanching the spinach as for No. 939, and chopping it very fine, put it dry into a saucepan. Place it to simmer on a moderate fire, seasoning with a pinch of salt, half a pinch of pepper, and the third of a pinch of grated nutmeg. When warm, add an ounce and a half of butter; stir well, and let it heat for fifteen minutes. Lay it on a hot dish, and decorate it with six bread croûtons (No. 133); then serve.