1/4 c. butter
1/2 tsp. salt
1/4 c. potato flour
1/2 c. med. cream
4 eggs, separated
1 c. cooked spinach
1/4 c. chopped cooked ham

In the top of a large double boiler, blend the butter, salt and potato flour over hot water. Add the cream and the egg yolks, and stir until thick and smooth. Remove from the heat and cover to prevent drying on top.

Grind the spinach, or finely chop it. Combine with the ham and blend into the sauce. Beat the egg whites stiff and fold into the spinach mixture. Cover and return to the heat, steam for an hour without lifting the lid. Serve at once. Serves 6.