Flageolets au Velouté

• ½ cup crème fraîche, or whipping cream
• 1 teaspoon flour
• 1

Put crème into saucepan. Stir in flour to make a paste, and be sure there are no lumps. Beat in yolk and nutmeg. Add beans and warm over very low heat, or use a double boiler. Mixture must not boil. When hot, serve sprinkled with parsley.