Required: One pound of spinach. Four eggs and one extra yolk. Two tablespoonfuls of cream. A few browned crumbs. A little salad oil or melted butter. Salt and pepper.

Brush a little salad oil or melted butter over some small ramakin cases, then leave them to dry.

Carefully look over the spinach and wash it very thoroughly; put it in a saucepan, with about two tablespoonfuls of water, and boil it until it is soft, then drain it, pressing out all the moisture. If possible, rub it through a sieve. Then add the beaten yolks, the cream, and salt and pepper to taste. Beat the whites to a very stiff froth, and stir them very lightly into the spinach. Half-fill the cases with the mixture, and bake them in a moderate oven for ten minutes. Serve immediately, as they soon sink.