2 c. milk or cream
1/2 c. flour
cooked yellow beans
1/2 c. butter
salt, white pepper and nutmeg to taste

Heat milk or cream in a double boiler. When 180 degrees temperature is reached, make up a Roux, using butter and flour. Mix the Roux thoroughly so no lumps are left. Add Roux to hot milk or cream until thickened. Add salt, white pepper, and nutmeg to taste. Cook a minute or 2 to cook the Roux off, then add to cooked yellow beans. Mix well and serve immediately.

(Roux is a mixture of butter and flour, browned and used as a thickening.)