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Timbales of Spinach

Remove stalks and any stale leaves adhering, from two quarts fresh spinach, thoroughly wash in several changes of water, drain, then plunge in two quarts of boiling water with teaspoon salt and boil ten minutes; drain on a sieve, and with a skimmer press out water. Then finely chop, place in a saucepan with half teaspoon salt, half teaspoon sugar, two saltspoons white pepper, a saltspoon grated nutmeg and three egg yolks, place pan on fire and stir with wooden spoon while heating five minutes. Remove, lightly butter six individual pudding moulds, then fill with the spinach, lay moulds in a sautoire, cover with a sheet of buttered paper, set in oven ten minutes, remove, unmould and use as required.