The Stewpot Recipe Gallery
Porée of greens with cheese
Tatiana Pavlovna Sokolova
Watercress in Lent with Milk of Almonds.
(Le Menagier de Paris 1393)
Take your cress and parboil it with a handful of chopped
beet-leaves, and fry them in oil, then put to boil in milk of almonds;
and when it is not Lent, fry in lard and butter until cooked, then moisten
with meat stock or with cheese, and adjust it carefully, for it will brown.
Anyway, if you add parsley, it does not have to be blanched. A species
of beet is called spinach and has longer leaves, slender and greener than
common beet, and it is eaten at the beginning of Lent.
10 ounce box frozen chopped spinach
3-4 leaves Swiss chard (beet tops)
a bunch of watercress OR 4-5 leaves green leaf lettuce
2 Tbs. butter
1/2 cup grated farmers cheese
2 oz. chevre (a soft goat cheese)
salt to taste
Thaw the spinach, and squeeze off excess water. Wash the remaining
greens, and chop them coarsely. Parboil the fresh greens for 2 minutes,
and drain, removing excess water. Sautee the spinach and greens in
butter until tender, then add the grated cheese and chevre. Mix well and
cook over low heat for a few minutes, being careful to not burn the cheese.
Serve it forth.
Number of Servings
Serves about 16, as part of a feast,
The non-Lenten version of the dish is used here.