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Poached Eggs, Florentine

Remove the stalks and thoroughly wash a pint and a half very fresh spinach, and plunge in a quart boiling water with half a teaspoon salt and boil for fifteen minutes. Drain on a sieve, press out all the water and chop very finely. Place in a saucepan with half ounce butter, half a gill cream, two saltspoons salt, half teaspoon sugar, two saltspoons pepper and a saltspoon grated nutmeg. Mix well and let cook for five minutes. Dress the spinach on a hot dish.

Prepare twelve poached eggs without toasts. Lay them over the spinach and serve.