Spinach Timbales

¾ cup chicken stock
4 eggs
1/8 teaspoon cayenne
Dash nutmeg
Few drops lemon juice
1 pound spinach, steamed and squeezed of all liquid
1 teaspoon cold butter
Beat together, eggs, stock and flavorings. Add custard to spinach and correct seasoning. Lightly butter 4 one-cup molds or 8 half-cup timbales. Fill two thirds full of mixture. Place on rack in deep flat pan and fill with hot water to top of custard in molds. Bake at 325 degrees for 20 to 50 minutes or until knife inserted into middle comes out clean. Serve in molds or invert onto warm platter and garnish with glazed carrots.