Place six eggs in a saucepan, cover with cold water and let it come to boiling point. Allow it to simmer for fifteen minutes, drain and cover with cold water and allow it to stand until the eggs are cold. Take the leaves and tender stems from half a peck of spinach, wash carefully and drain, place in a saucepan, add half a teaspoonful of salt and one cup of boiling water. Boil rapidly for fifteen minutes. Drain carefully and press through a colander. Place in a saucepan, add a tablespoonful of butter, a tablespoonful of lemon juice or vinegar and a little pepper. Put it where it will keep warm.

Make a sauce as follows : Rub together two rounding tablespoonfuls of butter and one of flour. Pour over them one cupful of boiling water. Stir over the fire until it boils. Add one tablespoonful of lemon juice, one-quarter of a teaspoonful of salt and a dash of pepper. Remove from the fire and stir in the beaten yolk of one egg. Remove the shells from the hard boiled eggs. Cut a thin slice from each end, then cut in two crosswise, removing the yolks, and place where they will keep warm. Now pour the sauce into a platter. Fill the cavities from which the yolks were taken with the hot spinach, heaping it and rounding nicely. Place each one when filled on the platter in the sauce. When all are filled, season the yolks with salt and pepper, put them into a vegetable press and press them through, decorating the entire dish with it. Place in a moderate oven just a few minutes, and serve.