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Shirred Eggs, Allemande

Mix in a small saucepan one tablespoon of butter with two tablespoons flour, heat for half minute, then pour in one pint white broth. Season with half saltspoon salt, one saltspoon cayenne pepper and half saltspoon grated nutmeg, continually mix until it comes to a boil, then reduce to a half the quantity. Mix on a plate one raw egg yolk with a tablespoon cream and the juice of half a lemon and add to the sauce; mix well while heating for one minute, strain the sauce through a cheesecloth into another saucepan and keep hot. Lightly butter six shirred-egg dishes. Carefully crack two fresh eggs into each dish, equally season with a half teaspoon salt and two saltspoons white pepper. Set in the oven for three minutes, remove, pour the sauce over them equally and serve.