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Crab-Meat Flakes in Cases

Place one and a half pounds fresh crab-meat flakes in a frying pan with half a gill sherry, a teaspoon salt, two saltspoons cayenne, a saltspoon grated nutmeg, and cook for five minutes on the range, occasionally mixing. Pour in two gills cream and one finely sliced truffle, lightly mix and boil for five minutes. Dilute two egg yolks with two table-spoons milk and add to the crab meat with a half ounce butter; gently mix while heating without boiling for three minutes, Remove, divide the preparation into six paper cases evenly, dress on a dish with a folded napkin, decorate with a little parsley greens and serve.