Creamed Spinach with Croutons

Ingredients

• 3 lbs fresh spinach
• water, salted, boiling
• salt and pepper
• 0 pinch nutmeg
• 1 1/2 tablespoons flour
• 1 cup heavy cream
• 1 tablespoon butter
• 2 egg yolks, hard boiled, sieved

For the Croutons:

• 1-2 slice bread

Directions

1. 1

   Wash the spinach in cold water; drain.

2. 2

   Drop into a kettle of boiling salted water.

3. 3

   Return the water to a boil.

4. 4

   Cook slowly, uncovered, for 5 minutes.

5. 5

   Drain the spinach in a colander.

6. 6

   Immediately rinse under cold running water for 1 minute. Squeeze the spinach, a handful at a time, to extract as much water as possible. Chop very fine. Heat the butter until bubbling in a saucepan over moderately high heat. Stir in the spinach.

7. 7

   Continue stirring for 2 to 3 minutes until all moisture has evaporated.

8. 8

   Season with salt, pepper and nutmeg.

9. 9

   Lower the heat to moderate. Sprinkle on the flour and cook, stirring for 2 minutes.

10. 10

    Remove the pan from the heat. Add the cream by spoonfuls while stirring until 2/3 cup has been added.

11. 11

    Return to the heat and bring to a simmer.

12. 12

    Cover and cook very slowly for 15 minutes, stirring occasionally and adding the remaining 1/3 cup cream by spoonfuls.

13. 13

    Remove the spinach from the heat. Stir in the butter (1 Tbsp). Transfer the creamed spinach to a deep serving dish and mound it decoratively with a spatula.

14. 14

    Garnish the spinach with sieved egg yolks and croutons.

15. 15

    For the Croutons: Cut decorative shapes out of the bread using a Christmas cookie cutter.

16. 16

    Toast the bread under the preheated broiler.

17. 17

    Place around the spinach for garnish.