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The Cook's Decameron · Chapter 191No. 177. Spinaci alla Milanese (Spinach)
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Ingredients: Spinach, butter, Velute sauce, salt, pepper, flour, stock
Wash three pounds of spinach at least six times, boil it in a pint of water, then mince it up very fine, pass it through a hair-sieve, and put it in a saucepan with one and a half ounces of butter, add a cupful of reduced Velute sauce (No. 2) with cream, salt, and pepper, add a dessert-spoonful of flour and butter mixed, and boil until the spinach is firm enough to make into a shape, garnish with hardboiled eggs cut into quarters, and pour a good Espagnole sauce (No. 1) round the dish.