Break two eggs in a bowl, add a little salt and four tablespoonfuls of
cream and beat them slightly. Turn into a buttered tin cup and stand in
a saucepan with a little boiling water in it on the stove, cover and
cook until stiff--about three or four minutes--remove from the fire,
turn out of the mould and cut in half-inch slices and then into stars or
any fancy-shape preferred, or into dice. Make a cream sauce, turn the
spinach mould out on a platter, put a little of the sauce in the center,
then some of the egg stars, then the rest of the sauce, and finish with
the egg stars.