Preparation:
Heat the spinach, onion and stock together. Drain through collander.
Prepare sauce by mixing butter, flour and milk.
Heat slowly until butter melts. Season sauce with salt and pepper.
Combine mixtures. Reheat. Top each serving
with a tablespoon of salted whipped cream sprinkled with chopped
parsley.
I think all this talk about age is foolish. Every time I'm one year older,
everyone else is to |