Bondons of Pickerel a la Walton

Butter some cylindrical molds the shape of a cask bung, one and three-quarter inches high, one and three-eighths inches wide at the bottom, and one and five-eighths inches at the top or opening. Prepare a pike quenelle forcemeat as follows: Half a pound of pickerel, six ounces of butter, four egg-yolks, a quarter of a pound of cream cake paste (No. 132), salt, pepper, nutmeg, and two egg-whites beaten to a stiff froth. Fill the molds with this forcemeat, and finish as explained in No. 884. Serve separately a salpicon made of oysters or mussels, and crawfish or lobster, cut in dice, and some mushrooms; mix with as much Hollandaise sauce (No. 477) as bechamel (No. 409).