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Crab-Meat Patties

Prepare and keep hot six small patties. Have one and a half pounds crab meat in a sautoire with a half gill sherry and teaspoon salt, cover pan and keep on range till required. Mix in a small saucepan two tablespoons melted butter with two light tablespoons flour, pour in one gill each milk and cream, season with saltspoon each cayenne and grated nutmeg, mix on fire until it comes to a boil, then pour sauce into crab-meat pan, mix well and let cook for five minutes. Dilute two egg yolks with two tablespoons cream, the juice of quarter of a lemon, and add to pan, then gently mix with wooden spoon for three minutes, but do not allow to boil again. Dress the six patties on a hot dish, evenly divide crab meat in them, place covers on and serve.