- a bunch of spinach - 2 pieces
- milk - 1 cup (low-fat)
- black pepper - 1 teaspoon
- bay leaves - 2 pieces (dried)
- carnations - 4 pieces
- butter - 2 items. spoons
- flour - 2 Art. spoons
- salt - 1/2 teaspoonfuls
- white pepper - 1/4 Teaspoon
- nutmeg - 1/4 teaspoons
- oil - 1 st. a spoon
- vinegar - 1 st. a spoon
- bulb - 1 piece
Coarsely chop the spinach leaves, set aside. Mix the milk, pepper, bay leaf and cloves in a small saucepan. Heat on medium heat without boiling. Remove from heat, cover and let stand for 30 minutes. Strain in a bowl and set aside. Melt 1 tablespoon butter in a saucepan over medium heat. Add the flour. Brew, whisking constantly, for 1 minute. Gradually add a mixture of milk, cook, stirring constantly until the mixture thickens, about 3 minutes. Add salt, white pepper, nutmeg and a mixture of oil and vinegar. Set aside. Heat the remaining oil in a large skillet over low heat. Add onion, fry until soft, about 5 minutes. Add the spinach, pour the sauce, stir and immediately serve.
Servings: 4