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Frogs' Legs, Newburg

Cut off bodies and claws (if any adhering) from one and a half pounds fresh frogs' legs, then separate the legs, heat two tablespoons melted butter in a sautoire, add the legs, season with a light teaspoon salt and cook for ten minutes, occasionally tossing meanwhile. Pour in three tablespoons sherry, one and a half gills milk and one and a half gills cream. Season with a saltspoon cayenne and a saltspoon grated nutmeg, mix well and let slowly boil for ten minutes. Dilute two egg yolks in two tablespoons cream and add to the frogs, constantly shuffling the pan while heating for four minutes, being careful not to boil, pour into a chafing dish or tureen and serve.