Press the forcemeat into well-buttered shells sprinkled with fine-chopped parsley, ham or truffles, for chicken, olives, pickles, capers or lobster coral, for fish forcemeats. Set the shells on several folds of paper, pour water around them and poach in the oven about twenty minutes. With pastry bag and small plain tube press part of the forcemeat on to a buttered paper forming fluted oblongs about an inch in length (quenelles), spread the paper, quenelle side down, in a saucepan of water just "off the boil" and let poach ten minutes. Skim from the water, and add, with small rounds cut from slices of cold boiled ham or dark meat of fowl, to a cup of yellow Bechamel sauce. Dress the shells, crown fashion, on a serving-dish, with the sauce, quenelles, etc., in the centre.