Clean and wash ½ lb spinach that has been well picked over. Drop the spinach into boiling salted water, bring to a boil, turn into a colander, and rinse with cold water. Squeeze all the moisture from the spinach, chop it fine, and rub through a fine sieve. Pour boiled cream or whole milk onto a stale roll, let stand at least ½ hour, and then beat thoroughly. Add the prepared spinach, nutmeg, and 1 spoon butter beaten with sugar and 6 egg yolks until white. Fold in 6–9 beaten egg whites, transfer to a buttered mold strewn with coarsely pounded sugar, and steam for a full hour. Pour on sabayon sauce.
Sometimes 30 or 40 crayfish tails are added to this pudding, in which case crayfish butter is poured over the pudding.