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Fish, Fricandelles

Pour milk or wine on the crumb of a French roll, enough to soak it. Cut one pound of cooked or raw fish without skin or bone, and a couple of anchovies, into small bits. Season with mace, cayenne, and nutmeg. Beat the yolks of two eggs with the roll, and then add the fish. Mix a little cream, and warm it carefully. Have ready a buttered mould, fill it with the fish, and cover with bread-crumbs. Make hot in the oven, and brown with a salamander or red-hot shovel.