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.