Spinach Tartlets

Line the small tartlet molds with a thin foundation paste (No. 135), prick the bottom, pick and wash one pound of spinach, parboil it in salted water in an untinned copper vessel, and when the leaves crush easily between the fingers, drain, refresh and drain it once more, press it well between the hands to extract all the water, and weigh one pound of it, then chop it up finely, and put it into a saucepan over a quick fire with four ounces of butter added, leave it to dry for a few minutes, then thicken it with one tablespoonful of flour, moistening with two gills of cream. When cold add two ounces of parmesan, two ounces of butter, eight egg-yolks and four whites beaten to a stiff froth; mix together thoroughly and fill up the molds; finish cooking them in a slack oven.