GREENS AND SALAD VEGETABLES 



spoonfuls of flour and two of butter and stir them 

 into the boiling milk; continue to stir until it is 

 thick and smooth, add the spinach and rub through 

 a puree sieve, return to the double boiler and bring 

 to the boiling point, and serve in a hot tureen. 



SPINACH BALLS 



Pound to a paste in a mortar the yolks of two 

 hard-boiled eggs and rub smooth with the yolk of 

 one raw egg; season with salt, a drop of tabasco, 

 and a very little melted butter. Mix with one cup 

 of cold cooked spinach, drained and pressed as dry 

 as possible. Make into small balls, roll in flour, and 

 fry in a basket a few at a time. 



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