Wash the spinach in several waters, put it in a covered saucepan on a
good fire. Stir now and then to prevent burning, and after fifteen
minutes add one tablespoon of salt. Cook five minutes more; drain and
squeeze out the water. Then chop up very fine. Put into a saucepan one
generous tablespoon of butter, three-quarters tablespoon of flour,
stir, and when they are half cooked, add the spinach and a little salt
and pepper. Cook for five minutes, then pour in four or five
tablespoons of cream, stirring constantly to prevent burning. Take a
cup of spinach, prepared as above, beat up the yolk of one egg, mix it
with the spinach, and stir over the fire until the egg is set; then
let it cool, and before serving stir the well-beaten whites of three
eggs lightly into it. Fill china cups or buttered papered forms half
full, put them into a hot oven for ten or fifteen minutes, and serve
at once. If too little baked or not served at once, the souffle will
be spoiled.