White Villeroy
Ingredients: Butter, flour, eggs, cream, nutmeg, white stock.
Make a light-coloured roux by frying two ounces of butter and two
ounces of flour, stir in some white stock and keep it very smooth.
Let it boil, and add the yolks of three eggs, mixed with two
tablespoonsful of cream and a pinch of nutmeg. Pass it through a
sieve and use for masking cutlets, fish, &c.