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Crab Meat Au Gratin

Heat half ounce butter in a small saucepan with two level tablespoons flour for one minute, lightly stirring meanwhile; pour in one and a half gills hot milk and half gill cream; briskly mix with a whisk and let come to a boil. Place three-quarters of pound fresh crab meat in a small saucepan with half gill good sherry. Season with half teaspoon salt, a saltspoon cayenne pepper and half saltspoon ground nutmeg; gently mix with a spoon and let slowly cook for five minutes. Strain the above cream sauce through a Chinese strainer into the crab-meat pan, adding six sliced canned mushrooms; lightly mix and allow to slowly boil for five minutes. Pour the preparation into a deep baking dish, sprinkle a tablespoon grated Parmesan cheese over and set in the oven to bake for ten minutes, or until a nice golden colour. Remove and serve.