Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
20        small         choux buns
1/2       pint          puree of spinach -- heated
1/2       pint          cheese sauce -- , heated
1         tablespoon    parmesan cheese
2                       egg yolks
2         tablespoons   cream
1         pinch         salt
1         pinch         pepper
1         pinch         nutmeg

Preparation:

Fill the choux buns with spinach puree mixed with a little sauce, place them in an individual fire proof dish, add the cream and the egg yolks to the cheese sauce with a little mustard ,coat the choux buns sprinkle with parmesan, and glaze under the grill. NOTES: Cook the spinach in the least amount of water as possible and squeeze out the spinach before mincing it for puree. Always season well and add a little spinach of nutmeg.