Lent Patties

Make fifteen small puff paste patties, as for Vol-au-Vent Patties, and bake
them. When done take them off the baking-sheet, empty the pans, and keep the
patties warm. Beat fifteen eggs and season them with salt and a little grated nutmeg.
Peel and cut into small dice three small truffles, put them in a saucepan with a small
lump of butter, and warm them. Pour the beaten eggs in with the truffles, add a
little more butter broken in small pieces, and stir over a slow fire till thick. Mix a
teacupful of bechamel sauce with the above ingredients, take it off the fire, fill the
patties with the mixture, arrange them on a folded napkin, or an ornamental dish-paper
on a dish, garnish with parsley and serve.