ack in the 70s when French cuisine was in restaurants, spinach mixed with cream, egg and nutmeg, baked in moulds and turned out onto plates was considered . Spinach was made into soups, added to tarts and quiches according to Elizabeth David’s instructions in , and stuffed into chicken breasts, wrapped around fish fillets and layered in lasagne. Spinach was the green of choice for chefs, and home cooks received a better reception to a bowl of
SPINACH
May 22, 2022
3 minutes
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