Sauce Suprême

Heat the butter and blend in the flour. Stir in the stock, beating with a wire whisk. When the mixture is thickened and smooth, add the cream. Add salt to taste and the nutmeg. Simmer, stirring frequently, for ten minutes.

Remove from the heat. Add a little of the hot mixture to the beaten egg yolk, then return to the sauce in the pan. Reheat for one