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Sauce, Villeroi

Heat a half ounce butter in a small saucepan, add three-quarters ounce flour, mix well white heating for a minute, then add two light gills milk, one ounce finely chopped cooked ham, one ounce chopped cooked beef tongue, half a teaspoon freshly chopped parsley, half a light teaspoon salt, a saltspoon each cayenne pepper and grated nutmeg. Mix with a spoon until it comes to a boil and let slowly boil for ten minutes, add two egg yolks, briskly mix while heating for one minute, remove and use as required.