Filling
1 cup cream 1 teaspoon butter 2 tablespoons Gold Medal flour 1 teaspoon salt 1/8 teaspoon pepper 3 cups diced chicken 1/2 cup sliced mushrooms Butter the moulds with cold butter, dot the bottom and sides with tiny dice of truffle and line them with the forcemeat, (take care to have the lining thin at the bottom of the mould and thick around the top, or it will break when turned out).
Fill the moulds to within three-quarters inch of the top with the creamed preparation, and cover with the forcemeat. Place the moulds in a deep pan and pour in hot water to fill almost to the top of the moulds. Cover with a buttered paper and cook in a slow oven for twenty-five minutes. The water must not boil. Serve with Bechamel or Yellow Sauce.