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SPINACH SOUP (a maigre soup)

Take chopped spinach enough to fill a large bowl, a lettuce, and two leaves of sorrel; fry them in butter until browned, put them in a saucepan with three pints of boiling water, also an onion stuck round with cloves, a very stale French roll sliced, and some blanched and shredded pistachio kernels. Let all simmer together. Beat up the yolks of eight eggs with a little wine and the juice of a lemon, and add to the broth when it is strained. Serve with a toasted French roll in the centre of the dish, and garnish with poached egg and scalded spinach.