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Polenta Quenelles

Place three egg yolks in a bowl with one ounce butter, briskly stir with wooden spoon six minutes, or until creamy, then dredge in two and a half ounces yellow farina for polenta (Indian meal flour), season with two saltspoons salt, one saltspoon pepper and half saltspoon grated nutmeg. Mix well one minute. Have two quarts boiling water with a teaspoon salt in a saucepan on fire. Take up a teaspoon of the preparation, smooth surface with blade of a knife dipped in hot water, and with another teaspoon, also dipped in hot water, scoop out the preparation and drop it in the boiling water. Quickly proceed in same way until all the polenta is used. Boil until firm, drain on a cloth, neatly trim all around and use as directed.