Creamed Spinach with Croutons

• 3 lbs fresh spinach
• to taste water, salted, boiling
• to taste salt and pepper
• pinch nutmeg
• 1 12 tablespoons flour
• 1 cup heavy cream
• 1 tablespoon butter
• 2 egg yolks, hard boiled, sieved
• 1 -2 slice bread

1. Wash the spinach in cold water; drain.
2. Drop into a kettle of boiling salted water.
3. Return the water to a boil.
4. Cook slowly, uncovered, for 5 minutes.
5. Drain the spinach in a colander.
6. Immediately rinse under cold running water for 1 minute.
7. Squeeze the spinach, a handful at a time, to extract as much water as possible.
8. Chop very fine.
9. Heat the butter until bubbling in a saucepan over moderately high heat.
10. Stir in the spinach.
11. Continue stirring for 2 to 3 minutes until all moisture has evaporated.
12. Season with salt, pepper and nutmeg.
13. Lower the heat to moderate.
14. Sprinkle on the flour and cook, stirring for 2 minutes.
15. Remove the pan from the heat.
16. Add the cream by spoonfuls while stirring until 2/3 cup has been added.
17. Return to the heat and bring to a simmer.
18. Cover and cook very slowly for 15 minutes, stirring occasionally and adding the remaining 1/3 cup cream by spoonfuls.
19. Remove the spinach from the heat.
20. Stir in the butter (1 Tbsp).
21. Transfer the creamed spinach to a deep serving dish and mound it decoratively with a spatula.
22. Garnish the spinach with sieved egg yolks and croutons.
23. For the Croutons: Cut decorative shapes out of the bread using a Christmas cookie cutter.
24. Toast the bread under the preheated broiler.
25. Place around the spinach for garnish.

fresh spinach, water, salt, nutmeg, flour, heavy cream, butter, egg yolks, bread

Taken from www.food.com/recipe/creamed-spinach-with-croutons-3698 (may not work)