Baked Fish Forcemeat

Put six ounces of butter into a sautoire and when hot add half a pound of finely chopped mushrooms and two ounces of chopped truffle parings. After the mushrooms have rendered their moisture, add one pound of cooked firm fish broken into fragments; as the whole becomes hot, remove it from the fire, cool partly, then add five egg-yolks and five whole eggs, seasoning with salt, pepper and nutmeg; pass it through a medium sized sieve (Fig. 98), return to the vessel and beat it well with a spoon, incorporating in two spoonfuls of tomato puree, strained through a fine sieve (Fig. 100) and half a pound of raw fish quenelle forcemeat.