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Crab-Meat, Poulette

Heat one and a half tablespoons butter in a saucepan, add six finely chopped shallots and gently brown for ten minutes; add two light tablespoons flour, mix a little, then pour in one gill white broth, one gill each milk and cream, half teaspoon salt, saltspoon cayenne pepper and saltspoon grated nutmeg; mix with a wooden spoon until it comes to a boil, then let reduce for ten minutes. Add one and a half pounds very fresh crab meat, flake with two tablespoons sherry, lightly mix and let gently cook for ten minutes longer. Dilute an egg yolk with a tablespoon cream and add to the crab meat, mix while heating for one minute, pour into a hot tureen and serve.