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Whiting Forcemeat

Skin and fillet two or three whiting, scrape the flesh with a spoon, and rub it through a wire sieve. To twelve ounces of fish thus prepared put half a pound of panada (see PANADA) and six ounces of fresh butter. Season the mixture with pepper, salt, and grated nutmeg, mix the ingredients thoroughly, and add gradually three whole eggs and the yolks of two. Poach a small quantity of the forcemeat to ascertain whether or not it is firm, yet light and delicately flavoured. If too stiff, mix a little cream with it. Keep it on ice till required.