Spinach ‘In Riccioli’
Boil a bunch of spinach and rub it through a sieve. Beat up two eggs, season them with salt and pepper, and mix enough spinach with them to make them green. Put a little oil into the frying-pan, and when well heated pour a little of the egg in, turning the pan about so that the pancake should be as thin as a piece of paper, and dry. Toss if necessary. Take it out, repeat with the rest of the egg, then take the pancakes, place them one on the top of the other, and cut them into pieces the width of a finger and about two inches long. Fry them in butter and grate a little Parmesan cheese over them. They make an effective garnish.