320 FRENCH COOKERY OF VEGETABLES 



and butter, until the dish is full the surface to be 

 covered with some grated Parmesan mixed with the 

 Gruyere. The dish is then put into the oven for 

 about a quarter of an hour until the contents are of a 

 golden brown colour. 



Reluctantly we now leave the Potatoes, about which 

 so much still might be said, and come to the green 

 vegetables. 



As has already been stated, when vegetables are 

 served with the meat there is but one way of prepar- 

 ing them. Be they Peas, Beans, Cauliflower, Cabbage, 

 Artichokes (fonds\ they are first boiled, then taken 

 out of the water, strained, and put into the saucepan 

 and sauced with butter, pepper and salt. Always re- 

 member that the butter must first be quite hot, which 

 is indicated by the fact that it leaves off " singing". 

 The following recipes will, therefore, solely deal with 

 vegetables served as a course, as is customary in 

 France. 



SPINACH 



Is very much neglected or little understood in 

 England. In France it is excellently prepared. After 

 the leaves are washed and all the hard stems removed, 

 they are thrown into a saucepan full of boiling salted 

 water. When cooked they are pressed in the strainer 

 to free them from water, placed on a board, and 

 chopped fine ; then put into a saucepan with a good- 

 sized piece of butter, allowed to boil in this butter for 

 a quarter of an hour on a slow fire, with the addition 



