Melt some butter in a saucepan and beat it with the same weight of flour; season with salt, pepper, and nutmeg, and moisten with water. Set it on the fire and stir constantly until it begins to bubble, then thicken it just before serving with egg-yolks, cream and fresh butter, adding the juice of a lemon; strain the sauce through a tammy and serve.

White Sauce, English Style

Infuse in a pint of boiling cream, the peel of one lemon, a cof-feespoonful of white pepper corns, some thyme and a bay leaf, leaving them in for half an hour. Melt three ounces of butter, and stir in it two ounces of flour, fried without coloring, add the prepared infusion, straining it first through a fine sieve, also the juice of a lemon. Set the saucepan on the fire, and stir well till it boils, then leave it for a few minutes and incorporate into it three ounces of fine butter.

White Sauce, Without Butter

Break into a saucepan four raw egg-yolks, add to them one gill of olive oil, salt, pepper and nutmeg. Heat some water in a saucepan larger than the one containing the eggs and oil, set the smaller into the larger one, and as soon as the water is sufficiently hot that the hand cannot bear the heat then begin to stir it so as to mix the eggs with the oil: as quickly as the sauce is well thickened, take it from the saucepan and serve it at once, adding the juice of a lemon. This sauce should only be tepid, for if a degree warmer the egg-yolks coagulate and the oil separates from them. This sauce is excellent for artichokes and plain boiled asparagus.