Ingredients

  • ½ lb spinach
  • ½ lb white bread (soft part)
  • almost 2 glasses milk or cream
  • ½ glass sugar
  • 6–9 eggs
  • nutmeg
  • spoons butter
  • (30–40 crayfish and at least ¼ lb crayfish butter)
  • Or sabayon sauce

Method

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.

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