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Potatoes, Poulette

Boil in two quarts water with a teaspoon salt twelve even-sized, small potatoes for thirty minutes. Drain, peel and keep hot. Heat one and a half tablespoons melted butter in a saucepan, add three finely chopped shallots and brown three minutes, then add three tablespoons flour and mix well while heating half a minute; pour in one gill hot milk, half gill cream, half teaspoon freshly chopped parsley, the juice of a quarter of a lemon, half teaspoon salt, one saltspoon cayenne pepper and a saltspoon grated nutmeg. Sharply mix with wooden spoon until it comes to a boil, add one egg yolk, sharply mix for one minute, then add the potatoes; gently turn them in the sauce without boiling, for two minutes, being careful not to break them, dress on a vegetable dish and serve.