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Ingredients
- 2 (10 ounce) packages frozen chopped spinach, thawed
- 14 cup butter
- 1 garlic clove, minced
- 14 cup flour
- 12 pint heavy cream
- 14 cup firmly-packed Roquefort cheese
- salt & pepper
Method
- Squeeze spinach dry.
- In saucepan melt butter; saute garlic but DO NOT BURN.
- Stir in flour and cook for a minute or two.
- Gradually stir in cream.
- Add Roquefort and stir over low heat until sauce thickens and bubbles.
- Stir in spinach and salt and pepper to taste.
- Simmer till bubbly and heated through.
