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Fleurette Sauce

Heat in a small saucepan two tablespoons melted butter, add one and a half tablespoons sifted flour, stir well with a wooden spoon for one minute, then add one gill hot milk and half gill of the fish stock (broth); mix well with a whisk for five minutes. Season with two saltspoons salt, one saltspoon cayenne pepper and half saltspoon grated nutmeg. Mix well and let boil for five minutes. Add one teaspoon chopped parsley and one teaspoon chopped chives (ciboulette). Mix well again, add half ounce of good butter by very small bits and seven drops lemon juice. Mix well again and use as required.