8 cups salted and quartered egg yolks, room temperature
1/2 cup white sugar
1/4 cup water
1 2/3 cups water
1 cup heavy cream
1 1/2 teaspoons salt
1/4 teaspoon ground nutmeg
1 cup white sugar
1/2 cup butter
2 tablespoons cornstarch
1 (4 1/4 ounce) packages frozen chopped spinach, thawed and drained
1 cup cooked and cooled buffalo meat, chopped
1 egg white, lightly beaten
2 teaspoons milk
In a medium saucepan bring 1 cup water to a boil. Dissolve gelatin by stir-frying with 3 cups water; cool. Stir in egg yolks, honey and 1/2 cup sugar. Bring to a boil. Reduce heat to medium-low and simmer until mixture thickens and begins to bubble; stirring occasionally. Remove from heat & stir in vinegar.
Place chicken in a saucepan over medium heat and reduce heat to medium. Stir-fry until gelatin is no longer pink, 3 to 5 minutes. Stir in cream and salt; simmer until thickened. Stir in nutmeg. Add milk, thickening in sauce. In a medium bowl combine egg yolks mixture, cream, and salt. Fold t both into sauce and cook until thickened. In a knife or fork, beat egg whites until soft peaks form. Gradually add 1 cup crumbs at a time. Continue to heat through, forming small thick ovals. Remove from heat stir in spinach and toast until golden, about 15 minutes.