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No 26 Soup alla Modanese

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)

Ingredients: Stock, spinach, butter, salt, eggs, Parmesan,
nutmeg, croutons.
Wash one pound of spinach in five or six waters, then chop it very
fine and mix it with three ounces of butter, salt it and warm it
up. Then let it get cold, pass through a hair sieve, and add two
eggs, a tablespoonful of grated Parmesan, and very little nutmeg.
Add this to some boiling stock in a copper saucepan, put on the
lid, and on the top put some hot coals so that the eggs may curdle
and help to thicken the soup. Serve with fried croutons.

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