Recipe - Fresh Spinach Maison

2 Bunches crisp fresh spinach
Three fourths cup Cubed Canadian bacon
2 Cloves garlic; finely
chopped
One half teaspoon Dry English mustard
4 tablespoon Worcestershire
2 ds Tabasco
5 tablespoon Brown sugar
1/3 cup Malt vinegar
One fourth cup Cognac
Salt
Pepper; freshly ground

Wash & stem spinach leaves, towel dry & set aside in a large salad bowl.
Fry bacon in saucepan until cubes are semicrisp. Retain bacon fat. Add
garlic, mustard, Worcestershire, Tabasco & sugar. Blend well with wooden
spoon over medium heat. Add vinegar & keep blending the dressing until it
comes to a boil. Remove from heat. Pour liquid over spinach leaves, holding
bacon back in saucepan. Toss leaves with dressing. Place spinach on warm
salad plates. Add Cognac to bacon bits in saucepan. Flame bacon with Cognac
& sprinkle flamed bacon bits over the spinach. Add salt & pepper to taste.

THE COVEY

CARMEL VALLEY ROAD, CARMEL.

WINE:R. MONDAVI NAPA GAMAY, 1977

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.