6 lb Spinach, fresh

      6 ea Egg whites

      1 pn Nutmeg

    1/4 ts Salt

    1/4 ts Pepper

      4 oz Cream, heavy

       Blanch spinach for 30 seconds and drain thoroughly.
       Put into a food processor with egg whites, nutmeg, salt and
  pepper.  Process for 1 minute.  Drizzle in cream while processing.
       Chill.
       Source: Great Chefs of New Orleans, Tele-record Productions
       :       Box 71112, New Orleans, Louisiana - 1983
       :       Chef Daniel Bonnot, Louis XVI Restaurant,
       :       Marie Antoinette Hotel, New Orleans