Cream Of Spinach Recipe

Take two large handfuls of spinach, after it is washed and picked over,

a small head of lettuce, a few sprigs of parsley, and a small white

onion peeled and sliced. Put in a saucepan over the fire with a

tablespoonful of butter, a dozen peppercorns and two cloves, and a very

little boiling water, cover and stand it where the vegetables will only

simmer. When they are tender rub together a generous heaping

tablespoonful of butter and a heaping tablespoonful of flour, and stir

it into the vegetables. Add a little boiling water, mash the vegetables

smooth and press them through a fine sieve. Have the puree as thick as

possible, return to the saucepan. Have ready a pint of boiling milk,

beat two egg yolks with four tablespoonfuls of cream, pour a little of

the boiling milk into them, and the rest into the puree, remove from the

fire at once, then add the eggs and cream, pour into the tureen and

serve immediately.

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