Cream Of Spinach With Egg Balls Recipe

For soup:

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

For egg balls:

• 2 hard-boiled eggs
• 1 raw egg
• 1 tablespoon flour or fine cracker crumbs
• 2 teaspoons melted butter
• 1/2 teaspoon salt
• A dash of cayenne
• A little grated nutmeg
• A few drops of lemon juice

To make soup:

1. Rinse the spinach leaves and put them on to boil using just the water that drains from the leaves.
2. Boil for 20 minutes or until soft enough to put through a coarse strainer or colander.
3. Rub through the strainer and add milk that has been heated to boiling point.
4. Thicken with the flour that has been rubbed into the butter. Season and serve with egg balls.

Egg balls:

1. Rub the boiled egg yolks very smooth and mince one of the whites very fine.
2. Mix together, add the seasoning and flour or crumbs.
3. Stir all together with enough of the slightly beaten raw egg to bind and form into small balls. Roll them into the egg and crumbs after shaping.
4. Drop the balls into the boiling soup and cook until firm; about five minutes.
5. They may also be fried to a golden brown in deep boiling fat.
6. Serve in the tureen with the soup.

.