Queen Sauce

Set into a saucepan, an ounce and a half of fresh bread-crumbs, and one pint of chicken essence (No. 387); pound two ounces of sweet almonds freshly peeled with two gills of cream, and press this forcibly through a napkin. Pound two hard boiled egg-yolks, with two ounces of fresh butter, season with salt, cayenne, and nutmeg, rub it through a sieve, then add this to the bread-crumbs, seasoning with salt, cayenne, and nutmeg, and also the cream almond milk, besides three gills of fresh cream. Chopped truffles may also be added to this sauce.