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String Beans, Poulette

Open and drain well a pint can string beans. Plunge in boiling water for two minutes; remove, drain and place in a frying pan. Heat a tablespoon butter in a very small saucepan, add a tablespoon flour, mix well, then pour in half gill cold milk and half gill cream. Season with half teaspoon salt, one saltspoon cayenne pepper and half saltspoon ground nutmeg; thoroughly mix and let boil on the fire for one minute. Dilute an egg yolk with a tablespoon milk and gradually add to the sauce, continually mixing while doing so. Then strain the sauce into the beans. Squeeze in the juice of quarter of a lemon, sprinkle over half teaspoon fresh chopped parsley. Mix well and slowly heat, without boiling, for two minutes. Transfer the beans into a hot, deep dish and serve.