Grate the outermost crust from the milk bread and soak the crumbs in milk, while scald 4/5 of the spinach with boiling water and squeeze it firmly, chop it finely with the parsley and the shallots and sauté the greens in melted butter.
Then squeeze the soaked bread firmly, mix it with salt, mace and egg yolks, beat the whites of the eggs to egg whites, but do not stir it until the filling (into the mold).
Now grease a gratin dish with butter, put the quantity in it and let it do (in a water bath) until it is ready. A good asparagus sauce is added, along with spinach that has been left over, raw, squeezed and added to the sauce, a little of the sauce is poured over the pudding, and the rest is added around it.
Our tip: Use the young, tender spinach from the farmer’s market!
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