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One Yolk of Egg (Dessertspoonful of Cream)

A dessertspoonful of Cream.

One tablespoonful of cooked Spinach.

Pound these ingredients well in a mortar, pass them through a wire sieve, season with a little salt, pepper, nutmeg, and chopped parsley.

Take some Nouilles paste, roll it out very thin, cut it in broad strips about an inch wide.

Arrange small heaps of the forcemeat in rows on the paste, wet all round with a brush. Lay a second strip or band over the garnished one.

Press between the little heaps. Stamp them out with a small round cutter. Boil them in salted water for five minutes or more, gently. Drain on a cloth, and serve in consommé.