Wash, chop up fine, and boil several vegetables, a potato, some
spinach, a carrot, and a small beet, etc., then boil them again in a
saucepan with some stock; then add a half a cup of cream or milk, stir
well together, take them off the stove, and let them cool. When cool
add the yolks of two eggs, some grated cheese, and the whites of the
eggs beaten up. Put the vegetables into a mold which has been well
buttered and lined with bread crumbs, and cook in the oven.