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Salmon Quenelles

Take four ounces of uncooked salmon, cut it up, and pound it with one ounce of butter. Pound three ounces of panada, add a table-spoonful of bechamel sauce, and mix them both in with the salmon. Pound again, putting in the yolks of two raw eggs and the white of one, and seasoning gradually with salt, white pepper, grated nutmeg, cayenne, and a few drops of essence of anchovy. Rub all through a sieve, and keep till wanted. To cook, make the quenelles of any desired shapes and sizes with a spoon or mould; have ready a pan slightly buttered, put them in; pour in boiling water to just cover the contents, let it boil water to just cover the contents, let it boil up again, then draw the pan aside, and leave it to simmer only until the quenelles are firm. Small ones will take from four to six minutes, large ones eight to ten. Probable cost, 1s.