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Timbales of Fish, Cardinal

Remove skin and bones from one and a half pounds fresh salmon, chop it very finely, then place in a mortar with three egg yolks, one light teaspoon salt, two saltspoons cayenne, a saltspoon grated nutmeg and half teaspoon anchovy essence. Thoroughly pound to a smooth pulp, remove, press through a sieve into a bowl and place bowl on ice.

Beat up two gills cream to a stiff froth and gradually incorporate it with the force, sharply mixing with whisk while doing so. Lightly butter six individual pudding moulds, place a round piece of Spanish sweet pepper at the bottom of each mould, then fill up with the force. Place them on a tin, pour hot water in the tin up to half their height, cover them with a lightly buttered paper, set in oven for twenty minutes, remove and unmould on a hot dish. Reduce in a saucepan two gills tomato sauce to half the quantity, pour the sauce around the timbales and serve.