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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.