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Poulette Sauce

2 tablespoonfuls but-1 teaspoonful salt ter 2 tablespoonfuls flour 1 cup sweet cream I cup white stock teaspoonful white pepper I egg yolk A little nutmeg I tablespoonful lemon-juice Melt butter, add flour and seasonings; when bubbling stir in white stock. Make the white stock from any bones or odd bits of chicken or veal by covering with cold water, add a little chopped celery or carrot and one bay leaf, simmer slowly for two hours, then strain. When thickened, add slowly the beaten yolk, cream, and nutmeg. Heat all together, but do not boil. Just before serving add the lemon-juice carefully. Especially acceptable with warmed-over chicken or veal.