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Fish Soup Quenelles

Pick out the meat from a lobster, and pound it, together with three ounces of butter. Season with salt and a quarter of a tea-spoonful of mace and cayenne pepper mixed together; blend the meat to a paste with the yolk of a raw egg, and add, while mixing, the yolks of two hard-boiled eggs and two table-spoonfuls of fine bread-crumbs. Mould in a tea-spoon and poach the quenelles for two or three minutes, or fry in butter a light brown before they are put into the soup. When used as an entree, or breakfast dish, serve with a good gravy, after being boiled or fried in butter. Time, ten minutes to fry for entree.