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Sardines with Spinach Au Gratin

Remove stalks from a quart fresh spinach, wash well, drain on sieve, plunge in quart boiling water with teaspoon salt and boil for ten minutes. Thoroughly drain and finely chop up, place in a saucepan with an egg yolk, half ounce butter, a tablespoon cream, half teaspoon salt and two saltspoons pepper. Sharply stir while heating for two minutes, remove, and spread half quantity of spinach in a lightly buttered baking dish. Split open without separating twelve sardines in oil, bone, then nicely arrange over spinach and spread balance of spinach over sardines. Dredge over two tablespoons bread crumbs, arrange a few little bits of butter on top, set in oven for ten minutes, remove and serve.