Spinach and nettles 100, 15 onions, meat juice 75, 10 butter, wheat flour 3, egg 1 pcs., pepper and nutmeg; For the croutons: white bread 25, 25 milk, eggs 1/5 pieces, 2 sugar, butter 8.
The young spring nettles or hardened still tops summer nettle 4-5 upper leaves wash several times in cold water, then immerse in boiling water, boil for 3-5 minutes and drain.
Then, squeeze and chop with a knife or mince with a sparse grid. Just process fresh spinach.
Fold the nettle and spinach in a bowl, add the browned onions, pour meat juices and cook in a sealed container 10-15 minutes.
When the greens becomes soft, season it with salt, pepper and nutmeg, add flour mixed with butter and stir until thick warm.
When serving put the spinach in a bowl or a porcelain salad bowl, put in the middle of a bunch of chopped egg, poached. Around lay toasted croutons of white bread.