Preparation:
Put butter and flour in saucepan. Heat, constantly stirring. Gradually add
broth, stirringall the time. Add spinach and milk. Add salt and pepper to
taste.
Put egg yolk and cream in tureen. Whiskthoroughly and slowly add the soup
(preferably with electric mixer).
Serve hot, put in each portion a diagonally cut, hard-boiled egg. |
