Spinach purée

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie B, Demonstration IX. Middag, s. 134 (falt i det fri)

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1
Make the purée
Chop the cleaned, cooked spinach completely fine. Stir in the salt, paprika, butter, the juice of ¼ lemon and the tongue stock.
2
Garnish
Separate the egg white from the yolk so the yolk stays whole. Cut the white lengthways into 8 equal pieces and arrange them together like a star beside the pointed end of the tongue. Place the yolk in the middle of the star.

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