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Quenelles of Fish, Clamart

Remove skin and bones from a two-pound piece fresh halibut, cut it in small pieces, and place in a mortar with an egg and the yolks of two others. Season with teaspoon salt, two saltspoons cayenne, and saltspoon grated nutmeg. Thoroughly pound until a smooth force, then press it through a wire sieve into a bowl, set bowl on ice, sharply stir with a spoon for five minutes, then pour in little by little one gill cold, thick cream, sharply stirring while adding it.

Lightly butter a small tin pan, take a teaspoon of the preparation and smooth surface with blade of a buttered knife, then with another teaspoon dipped in melted butter scoop out paste from spoon, drop in tin, and continue doing so until finished. Pour lukewarm water in pan to cover quenelles, season with a teaspoon salt, cover with a lightly buttered paper and let simmer for five minutes; take them up with a skimmer and place in a sautoir, with a half pint cooked green peas, add one-half gill white wine, half ounce butter, the juice of half a lemon, half teaspoon salt, saltspoon cayenne, saltspoon grated nutmeg, gently shuffle pan, place lid on and let reduce till nearly dry. Prepare and pour in half the quantity of cream sauce, gently mix, dress on a deep hot dish and serve.