Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        spinach
   2      tablespoons   butter
     1/4  teaspoon      pepper
     1/2  teaspoon      salt
   1      pinch         grated nutmeg
   1      pinch         granulated sugar
   1      teaspoon      flour
     1/3  cup           light cream
     1/3  cup           sauce Mornay -- * see note
   1      tablespoon    grated Swiss cheese
   2      tablespoons   butter -- melted

Preparation:

* Note: The recipe for "Sauce Mornay" is included in this database. Clean and trim spinach. In large, heavy saucepan, melt 1 tablespoon butter. Add spinach and cook over brisk flame for 5 minutes, stirring constantly. Remove pan from fire. Add pepper, salt, nutmeg, and sugar. Sprinkle with flour. Mix well. Return pan to fire and cook for 2 minutes, stirring constantly. Again remove pan from fire. Stir in cream. Return pan to fire and bring to boil, stirring constantly. Lower flame. Cover and simmer for 20 minutes. Off fire, add remaining butter cut into small pieces, stirring until butter is melted and well blended. In bottom of ovenproof dish, spread 3 tablespoons of Sauce Mornay. Add spinach. Cover with remaining Sauce Mornay. Sprinkle with grated cheese. Add melted butter. Bake at 500F for 3 minutes, or until the top is golden. Serve hot. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin