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1
Wash the spinach in cold water; drain.
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2
Drop into a kettle of boiling salted water.
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3
Return the water to a boil.
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4
Cook slowly, uncovered, for 5 minutes.
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5
Drain the spinach in a colander.
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6
Immediately rinse under cold running water for 1 minute.
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7
Squeeze the spinach, a handful at a time, to extract as much water as possible.
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8
Chop very fine.
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9
Heat the butter until bubbling in a saucepan over moderately high heat.
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10
Stir in the spinach.
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11
Continue stirring for 2 to 3 minutes until all moisture has evaporated.
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12
Season with salt, pepper and nutmeg.
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13
Lower the heat to moderate.
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14
Sprinkle on the flour and cook, stirring for 2 minutes.
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15
Remove the pan from the heat.
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16
Add the cream by spoonfuls while stirring until 2/3 cup has been added.
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17
Return to the heat and bring to a simmer.
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18
Cover and cook very slowly for 15 minutes, stirring occasionally and adding the remaining 1/3 cup cream by spoonfuls.
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19
Remove the spinach from the heat.
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20
Stir in the butter (1 Tbsp).
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21
Transfer the creamed spinach to a deep serving dish and mound it decoratively with a spatula.
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22
Garnish the spinach with sieved egg yolks and croutons.
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23
For the Croutons: Cut decorative shapes out of the bread using a Christmas cookie cutter.
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24
Toast the bread under the preheated broiler.
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25
Place around the spinach for garnish.
