SPINACH SOUFFLE

2 lbs. cooked spinach
Little lemon juice
Salt & pepper to taste
1 gill white sauce
3 eggs
Pinch of grated nutmeg

Put spinach through sieve into basin, season and add lemon juice and nutmeg.  Beat up yolks of eggs, add to mixture, also white sauce, which should be rather thick.  Stir in lightly the stiffly whipped whites of eggs and pour mixture into well-greased souffl dish, around which a band of greased paper has been tied.   Bake in moderate over for 20 minutes until firm to the touch.  Remove band of paper carefully, and serve at once