2 pounds spinach or 2 packages, frozen
4 tablespoons butter
1 1/4 teaspoons salt
1/4 teaspoon white pepper
1/8 teaspoon nutmeg
4 egg yolks
1/4 cup grated Parmesan cheese
6 cups boiling chicken broth

Cook the spinach 4 minutes. Drain thoroughly.

Puree in an electric blender or force through a sieve.

Melt the butter in a saucepan; add the spinach, salt, pepper and nutmeg.

Cook over low heat 2 minutes, stirring almost constantly.

Beat the egg yolks and cheese; mix into the spinach.

Gradually add the broth, stirring constantly.

Bring to a boil (the eggs will curdle, so don't worry) and serve with croutons.

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image: 15th century illustration.

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