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Turbot Croquettes

Take the remains of cold turbot; free the flesh from skin and bone, mince finely, season with salt, cayenne, and grated nutmeg, and add an equal weight of bread-crumbs moistened with very thick white sauce--or, failing this, hot milk--a little chopped parsley, and enough butter to form a smooth paste. Form the mixture into small balls or cones. Dip these first into beaten egg, and afterwards into bread-crumbs, and fry them in hot fat till they are lightly and equally browned all over. Drain them from the fat, and serve neatly arranged on a napkin. Garnish the dish with parsley, and send good fish sauce to table in a tureen. Time to fry the croquettes, five or six minutes.