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Petits Souffles of Fish, Signorita

Entirely free one and a half pounds fresh halibut or codfish from skin and bones, cut the meat into very small pieces, place it in a mortar and pound sharply for five minutes. Add one egg yolk, mix briskly with spatula for a minute, add another yolk, sharply stir for another minute, then add yolk of another egg and mix until well amalgamated. Remove force from mortar, rub it through sieve into a bowl, set bowl on ice, add one finely chopped truffle, six anchovies in oil cut in short pieces, one light teaspoon salt, two saltspoons cayenne pepper, one saltspoon grated nutmeg, two tablespoons cream, one tablespoon sherry, and sharply stir with spoon for five minutes. Beat up whites of the three eggs to a stiff froth, add to preparation and gently mix all together. Fill six round paper cases with this preparation, nicely smooth surface with lightly buttered knife blade, sprinkle over a little grated Parmesan cheese, arrange cases on a tin and set in oven for twenty-five minutes. Remove, dress on a dish with folded napkin, decorate with a little parsley greens and serve immediately.