Spinach (Épinards) from Paul Bocuse in Your Kitchen: An Introduction to Classic French Cooking (page 254) by Paul Bocuse

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Poached eggs (Œufs pochés); Carp and eel stewed in wine (Matelote d'anguille et de carpe); Calf's liver (Rôti de foie de veau); Veal kidneys in mustard sauce (Rognons de veau en cocotte); Chicken in cream sauce Louhans-style (Poulet sauté à la crème comme à Louhans); Veal cutlets with cream sauce (Côtes de veau)

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.

Notes about this recipe

  • Eat Your Books

    Can substitute heavy cream for crème fraîche, and sorrel for spinach. See recipe for variations.

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