Spinach subrics with mushrooms (Subric d'épinards et champignons de Paris) from The Essence of French Cooking by Michel Roux

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Accompaniments: Veal escalopes Normandy style (Escalopines de veau Normande); Spit-roast suckling pig (Cochon de lait rôti à la broche)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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