1 pound spinach, boiled
1/2 cup flour
2/3 cup Parmesan cheese, grated
3 eggs
dash of nutmeg
1 pint milk, hot
4 tablespoons butter
pinch of salt
1 quart soup stock

Blend flour with melted butter, stir in hot milk, salt and nutmeg; work with a wooden spoon into a smooth pate over a low fire.

Remove from fire and cool; stir in eggs and cheese.

Drain spinach and rub through a sieve; combine with half the paste.

Drop small lumps of the spinach paste and egg paste, alternately, into the boiling soup stock.

Serves 4.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Jan Vermeer: View of Delft, 1658-1660.

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