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Fish Croquettes, Cream Sauce

Procure one and a half pounds fresh halibut, cod or any kind of fresh fish. Cut it into very small square pieces and plunge into a pint boiling water with half teaspoon salt and boil for a minute. Drain and keep the fish on a plate and the liquor separate.

Finely chop a medium, white onion, place in a small saucepan with one and a half tablespoons melted butter and slowly cook for eight minutes, stirring well once in a while; then add three tablespoons flour, briskly stir while heating for one minute; pour in half pint hot milk and one gill fish liquor, mix thoroughly and lot boil for five minutes. Season with a teaspoon salt, two saltspoons cayenne pepper, one saltspoon ground nutmeg, one teaspoon ground English mustard and one teaspoon Worcestershire sauce; thoroughly mix with a wooden spoon and let cook for two minutes; add two egg yolks and continually mix while cooking for five minutes. Add the fish, lightly mix and cook for three minutes. Transfer the preparation into a bowl and let thoroughly cool off. Divide the force meat into six equal parts, dredge a little flour on the corner of the table; roll out the pieces into cork forms, lightly dip in beaten egg, roll in bread crumbs, place in a frying basket and fry in boiling fat for eight minutes. Thoroughly drain, pour a cream sauce on a hot dish, arrange the croquettes over the same and serve.

N. B. If any left-over fish is on hand employ it in place of the fresh fish.