Preparation:
Prepare and cook spinach, and drain well, rub through a sieve. put the spinach puree into a basin,season with salt and pepper, a squeeze of lemon juice and a pinch of nutmeg, add the egg yolks and mix well. then add 2 table spoons of white sauce, 1 table spoon of cream, and last of all stir in the stiffly beaten egg whites. pour the mixture into a well greased souffle dish sprinkle the top with the bread crumbs or finely grated nuts, or some of each. Bake in a moderate oven untill wll risen and firm to the touch.the souffle should take approx 20-25 mins
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