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Salt, Pepper and Nutmeg (Skin a large whiting remove)

Skin a large whiting, remove the flesh from the bone, put it into a mortar with two ounces of butter and four ounces of panada made of one ounce of butter, two ounces of flour and one gill of stock; pound these well together, rub them through a hair sieve, put them back in the mortar, and work in by degrees a tablespoonful of stiff cold Béchamel sauce, one whole egg and the yolks of two eggs. Season with pepper, salt and grated nutmeg.

Andouillettes de Volaille en Caisse à la Française. (Small Sausages of Chicken Forcemeat.) Ingredients.

Four ounces of cooked Chicken (freed from skin and bone).