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White Pepper, Salt and Nutmeg

Wash, scrape, and boil the potatoes, taking them as near as possible of the same size and shape. When cooked, drain them and dry them, and put them in a vegetable dish. While the potatoes are cooking, melt the butter in a stewpan, add the Béchamel sauce, mix well and stir in one yolk of egg and the juice of half a lemon, season with a little pepper, salt, and grated nutmeg; stir it over the fire till cooked, but be careful not to let it boil, or the egg will curdle. Pour this sauce over the potatoes and serve very hot.