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Poached Eggs, Demi-Careme

Mix well in a small saucepan one tablespoon butter and one and a half tablespoons flour; heat for half a minute, then pour in one gill hot milk and a half gill cold cream; season with two saltspoons salt, one saltspoon cayenne pepper, and half saltspoon grated nutmeg. Lightly mix and let boil for five minutes and keep on a corner of the range. Evenly spread an anchovy butter on six freshly prepared toasts and place them on a hot dish. Prepare twelve poached eggs; arrange them over the toasts; pour the sauce, equally divided, over the eggs. Lay a very thin slice of truffle on top of each egg and serve.