Spinach (French style)

String off all stems of spinach, keeping only the leaves.
Wash them well in several waters; cook them in plenty of boiling water.
When cooked put in colander, passing them through with a wooden potato masher. Put a good sized lump of butter into a saucepan. When hot put in the spinach two spoons of flour and about one glass of hot milk. Mix well, adding two yolks of eggs well beaten when ready to serve. Fried pieces of bread in butter nicely shaped can be put on the top or hard boiled eggs cut in any desired shape will finish the garnishing.