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Whiting Quenelles

Prepare some whiting forcemeat, and keep it upon ice till required (see WHITING FORCEMEAT). Take two spoons of the size it is intended the quenelles should be, and fill one of them with the forcemeat. Dip the other spoon into boiling water, remove the quenelle with it, and put it in a buttered saucepan. Repeat until there are as many quenelles as are desired. Pour over them some stock, and boil them gently till firm. Take up the quenelles, put them into a dish, pour a little fish sauce round them, and serve. Time to boil the quenelles, about ten minutes.