Cream Forcemeat of Fish

Take one pound of boned and skinned bass or any other firm fish; pound and rub it through a fine sieve; return it to the mortar, season with an ounce of salt, some nutmeg and red pepper and mix in while still stirring with a whip, two egg-whites and from six to eight gills of cream, measured before whipping; pass the whole through a very fine sieve. Try a small piece in order to rectify if not correct, and if found to be too firm add more cream, and if too soft some more egg-whites.