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Fish Quenelles for Garnishing

Place one and a half ounces fresh codfish or halibut in a mortar with an egg white and pound to a paste; remove from the mortar, press through a sieve into a bowl, season with two saltspoons salt, one saltspoon each cayenne pepper and grated nutmeg. Mix well with a tablespoon, add little by little a half gill cream, continually mixing while adding it. With a sheet of white paper make a cornet, then drop the preparation into the cornet; cut off a very small piece of the cornet at the bottom as an opening, press down the force into a lightly buttered tin to the size and form of small cranberries, pour in sufficient hot water to cover them entirely and season with half teaspoon salt; place the tin on the fire and let boil for half a minute, remove from the tin, drain, keep on a plate and use as directed.