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Quenelles of Cod, Salmon, Etc

Take the skin from a thick slice of salmon or cod, scrape the flesh with a spoon, and rub it through a wire sieve upon a dish. Pound six ounces of the fish thus prepared, with three ounces of butter, and four ounces of panada; season with salt and cayenne, and then add, gradually, one whole egg, and the yolks of two others. Pound the mixture again, and put it on ice or in a cool place till it is wanted. Any kind of fish forcemeat may be made in the same way.