1. Melt the butter in a large skillet over
medium heat. Stir in the dried beef and sauté until it
develops a few crisp edges, about 5 minutes. Stir in the
flour and cook until it just begins to color.
2. Slowly whisk in the milk and
half-and-half, then add the pepper, chives, and nutmeg.
Continue cooking, stirring constantly, until thickened and
creamy but still pourable, about 5 minutes longer. Ladle
over toast, scatter with parsley and serve immediately.