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Cream Sauce

Place in a small saucepan three-quarters of an ounce clarified butter and two tablespoons flour; briskly stir while cooking for two minutes. Pour in three-quarters of a gill hot milk and three-quarters of a gill cold cream. Season with half a light teaspoon salt, one saltspoon cayenne pepper and one saltspoon grated nutmeg; briskly whisk for two minutes, then let gently boil for five minutes and serve.