Put the following ingredients into a small stewpan, viz.: a stick of horseradish scraped, four sliced shalots, a bay-leaf and thyme, a little raw ham chopped, nutmeg, pepper, and salt, a dessert-spoonful of sugar, a small glass of vinegar, a like quantity of wine, and an ounce of butter; put the lid on, and set this to simmer over a very slow heat for about twenty minutes, in order thoroughly to extract the flavour.
Next, add rather better than a gill of white sauce, four yolks of eggs, and a gill of cream; stir this over the fire until it begins to boil, and then strain it through a tammy into a stewpan for use.