Salmon Forcemeat for Mousseline

One pound of pared fish pounded and seasoned with half an ounce of salt, cayenne pepper and nutmeg, then rub through the sieve the same as the cream chicken forcemat. Return it to the mortar and work into it one raw egg-white, half a pint of bechamel (No. 409) and two tablespoonfuls of cream forcemeat (No. 76). Put it on to the ice, work vigorously and when very cold incorporate gradually into it equal quantity of well drained whipped cream. Serve this in timbales as hors-d'oeuvre or garnishing.