1/4 c. butter
3 tbsp. flour
1/8 tsp. nutmeg

Melt butter; mix flour and nutmeg and add to butter; bring to boil. Gradually add 2 2/3 cups chicken broth and 1 cup water, and a sprinkling of pepper. Then 3 cups cauliflower broken in very small pieces. Cook until cauliflower is tender. Mix egg yolk with 3 tablespoons heavy cream. Gradually add to soup. Simmer 5 to 10 minutes, stirring often.