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Sauce Supreme

Cut off the head of chicken, neatly clean the carcass and cut the bones into small pieces. Place them in a saucepan with a sliced onion, the white of one sliced leek, one each branch parsley, chervil and celery, one quart water, one gill white wine, a half teaspoon salt, saltspoon cayenne, half saltspoon grated nutmeg, and let gently boil for forty-five minutes, being careful to skim off the scum once in a while. Mix in a saucepan an ounce butter with an ounce and a half flour and heat for half minute. Strain half the broth through a cheesecloth into this pan, mix well until it comes to a boil, then let reduce to half the quantity, lightly mixing at bottom once in a while. Dilute one egg yolk with a gill cream and add to the sauce, mix while heating for five minutes, press the sauce through a double cheesecloth into a sauce bowl and serve.