Cream Of Spinach With Egg Balls Recipe

Ingredients for Cream Of Spinach With Egg Balls Recipe

• 2 quarts spinach
• 1 quart milk
• 1 level teaspoon salt
• 1 tablespoon butter
• 1 tablespoon flour

Instructions

1. 1/2 saltspoonful cayenne.
2. Wash the spinach through several waters to remove all trace of sand, carefully examining each stalk to be sure that no insects cling to the leaves.
3. Washing for the last time in strong salted water will remove them.
4. Lift the leaves out of the water and put on to boil; no water is needed, as that which drains from the leaves is sufficient until it begins to cook, when its own juice will be all that is necessary to prevent its burning.
5. Boil until soft enough to put through a coarse strainer or colander; twenty minutes should be sufficient.
6. Rub through the strainer, add the milk, heated to boiling point; then thicken with the flour which has been rubbed into the butter; season, and serve with egg balls.
7. Egg Balls
8. 2 hard-boiled eggs
9. 1 raw egg
10. 1 tablespoon flour or fine cracker crumbs
11. 2 teaspoons melted butter
12. 1/2 teaspoon salt
13. A dash of cayenne
14. A little grated nutmeg
15. A few drops of lemon juice.
16. Rub the boiled egg yolks very smooth, mince one of the whites very fine.
17. Mix together, add the seasoning and flour or crumbs.
18. Stir all together with enough of the slightly beaten raw egg to bind and form into balls the size of a nutmeg, rolling into the egg and crumbs after shaping.
19. Drop the balls into the boiling soup and cook until firm; about five minutes.
20. Or they may be fried to a golden brown in deep boiling fat.
21. Serve in the tureen with the soup.