1. Wash the spinach in cold water; drain. 2. Drop into a kettle of boiling salted water. 3. Return the water to a boil. 4. Cook slowly, uncovered, for 5 minutes. 5. Drain the spinach in a colander. 6. Immediately rinse under cold running water for 1 minute. Squeeze the spinach, a handful at a time, to extract as much water as possible. Chop very fine. Heat the butter until bubbling in a saucepan over moderately high heat. Stir in the spinach. 7. Continue stirring for 2 to 3 minutes until all moisture has evaporated. 8. Season with salt, pepper and nutmeg. 9. Lower the heat to moderate. Sprinkle on the flour and cook, stirring for 2 minutes. 10. Remove the pan from the heat. Add the cream by spoonfuls while stirring until 2/3 cup has been added. 11. Return to the heat and bring to a simmer. 12. Cover and cook very slowly for 15 minutes, stirring occasionally and adding the remaining 1/3 cup cream by spoonfuls. 13. Remove the spinach from the heat. Stir in the butter (1 Tbsp). Transfer the creamed spinach to a deep serving dish and mound it decoratively with a spatula. 14. Garnish the spinach with sieved egg yolks and croutons. 15. For the Croutons: Cut decorative shapes out of the bread using a Christmas cookie cutter. 16. Toast the bread under the preheated broiler. 17. Place around the spinach for garnish. ---------------------------------------------------------------------------
Nutrition
Ingredients
