Cannelons with Puree of Chicken or Game

Butter the outsides of some tin cornets, two and a half inches by one and a half inches, roll around them a thinly rolled out half inch band made of puff paste trimmings, overlapping half of the paste at each round, lay them on a slightly dampened baking sheet, egg over twice, and cook them lying flat in a hot oven, when done, pull out the tin cornets, and set the cannelons upright, the wide opening at the top, and the point pared in such a manner that they are all of an exact height, keep them in this position by placing them in a paupiette mold; and fill the insides of the cannelons either with a game puree (No. 716), or a chicken puree (No. 713). Cover the wide opening with game or chicken forcemeat (No. 89) according to its contents, and set them in a slow oven for ten minutes, then serve on folded napkins.