Put a slightly heaping tablespoonful of butter, a tablespoonful of
cream, and half a teaspoonful of sugar into a saucepan on the stove, mix
well, and when it boils add a heaping tablespoonful of flour--as much as
will stay on the spoon--let it come to a boil, and then add
three-quarters of a cup of cooked and finely chopped spinach, beat well
and remove from the fire. When cold add two eggs, one at a time, season
with salt and pepper to taste and half a saltspoonful of powdered mace.
Have a saucepan of boiling water, slightly salted, on the stove; dip a
tablespoon in cold water, and then take up enough of the spinach mixture
to make an oblong cake, in shape like an egg cut in half lengthwise,
then dip the spoon in the boiling water and let the cake float off. Use
all the mixture in this way. The balls will cook in four or five
minutes, and they must not boil too fast or they will break. Let them
drain in a colander while making a cream sauce, and when the sauce is
made put the balls into it and let them come to a boil, turn out on a
platter and garnish with parsley.