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Sauce Mousseline

Half gill sweet cream, two egg yolks, one ounce butter, two saltspoons salt, half saltspoon grated nutmeg and the strained juice of a sound lemon. Place cream, egg yolks, salt and nutmeg in a saucepan, place the pan in a "Bain-Marie," seeing that the pan is fully half its height in the hot water; briskly beat it up with a whisk for five minutes, then add the butter, little by little, whisking constantly until the butter is dissolved. Strain the preparation through a napkin into a saucebowl and serve as directed.