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Vol Au Vent, Dieppoise

Prepare and keep hot a vol au vent. Place in a saucepan twenty-four cooked shelled shrimps, eighteen freshly opened little neck clams without the liquor, twelve whole canned mushrooms and one small sliced truffle. Tie in a bunch two branches parsley and two branches chervil and add to pan, moisten with a gill white wine and two gills broth. Season with half teaspoon salt, saltspoon cayenne pepper and saltspoon grated nutmeg, lightly shuffle pan, cover and simmer ten minutes. Mix in another saucepan one ounce butter with one and a half ounces flour, heat half minute, then strain liquor from the other pan into this, continually mix until it comes to a boil and boil five minutes. Dilute an egg yolk in half gill cream, add it to sauce, and sharply mix with a whisk while cooking one minute. Remove the bouquet, pour sauce into other pan with ingredients, and lightly mix. Place the vol au vent on a hot dish, fill up with the preparation, sprinkle a little chopped parsley over, place the cover on and serve.