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Vol Au Vent of Frogs' Legs

Prepare and keep hot a vol au vent. Trim off feet from one and a half pounds very fresh frogs' legs. Heat two tablespoons melted butter in a frying pan, add the legs. Season with half teaspoon salt and a saltspoon cayenne, gently mix with fork and cook five minutes, add four sound very finely chopped shallots, mix well and cook six minutes more, occasionally tossing meanwhile. Add one good tablespoon flour, stir well, then moisten with a half gill sherry, one and a half gills hot milk and a half gill cream, adding six sliced canned mushrooms; mix with the fork and cook five minutes more, add a half teaspoon chopped chives, mix lightly and cook two minutes longer. Dilute one egg yolk with a tablespoon cream and half ounce good butter and add to the frogs' legs, continually tossing while heating without boiling for two minutes. Place the vol au vent on a hot dish, fill up with the preparation, place the cover on and serve.