Sauce à la Crème Normande

This wonderful sauce is the simplest I know. Once it was made on both sides of the Channel (there are recipes for it in eighteenth century English cookery books) now you find it nowhere but in Normandy or under Norman influence. Serve it with salmon and salmon trout, or with wild river trout if you can get it. Use it as a binding sauce for mushroom fricassee - or to reheat a little leftover cooked turbot or salmon.

A chopping of fines herbes is the usual flavouring, but nutmeg could