In a medium saucepan, melt the butter whisk in flour, make sure there are no lumps.
Remove from heat.
In another medium saucepan scald the cream. Pour a little onto the roux and mix thoroughly (no lumps).
Add to the rest of the cream and bring to a boil.
Simmer for 10 minutes to cook out flour.
Add salt mix, pepper and nutmeg, pour into a 2 quart square cambro and put a piece of patty paper on top so as not to form a crust.
Cool, place in a clean container. Label, date, initial and refrigerate.