(Adapted From "Golden Age Cook Book")

Melt two tablespoonfuls of butter. Add two tablespoonfuls of flour and half a teaspoonful of sugar. When blended, add a tablespoonful of cream and three fourths cup of cooked spinach, chopped fine. Beat well, remove from the fire and add two eggs, one at a time. Season with salt and pepper, to taste, and a few grains of mace. Butter a tablespoon and fill with the spinach mixture, making it level with the edge of the spoon, and poach in a saucepan of boiling water four or five minutes or until firm. The water must not boil hard, but simply simmer very gently at one side. Six or more balls may be cooked at one time. Let drain in a colander while making a cream sauce; reheat the balls in the sauce, and serve. A teaspoonful of the sauce with three or four capers may be placed on the top of each ball, and the rest of the sauce poured around the balls.