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Soubrics of Spinach

Remove the stalks and discard all stale leaves from three quarts fresh spinach, thoroughly wash in plenty cold water, drain on a sieve, then plunge into three quarts boiling water with a tablespoon salt and boil for ten minutes. Place them on a sieve, press out all water with a skimmer, then finely chop and place in a sautoire; add one ounce grated Parmesan cheese, two egg yolks, half teaspoon salt, two saltspoons cayenne and one saltspoon grated nutmeg, place pan on fire, sharply stir with spatula for eight minutes or until thoroughly dry, then set pan on corner of range. Thoroughly heat one and a half tablespoons melted butter in large frying pan, take up a tablespoon of the spinach and drop it in the butter. Rapidly continue operation until finished, then cook spinach for two minutes on each side, or until a light brown colour, lift up, drain on cloth, dress on dish, pour cream sauce over and serve.