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Vol-Au-Vent of Lambs' Tails

Make a vol-au-vent case according to the directions already given. Having scalded half a dozen lambs' tails, cut them into inch lengths, put them into a stewpan, with a bunch of green onions, a few sprigs of parsley, a blade of mace, and a quarter of a pound of fresh butter or white fat of veal. Cover them with boiling water, and let them stew till quite tender. Then put them on a napkin, wipe all the grease from them, put them into a little bechamel, give them a boil up, and just before serving them put into the sauce two yolks of eggs beaten up with a spoonful of cream. Lay the tails in the vol-au-vent case and pour the sauce over them. Put some boiled sprigs of parsley into the sauce a moment before serving.