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Timbales of Fish, Cream Sauce

Remove skin and bones from a pound and a half of either fresh halibut or codfish. Chop very fine, then place in a mortar with two egg yolks one light teaspoon salt, two saltspoons cayenne pepper, one saltspoon grated nutmeg and half teaspoon anchovy essence; then thoroughly pound to a smooth pulp, remove and press through a sieve into a bowl and place on ice. Beat up one and a half gills cream to a stiff froth and gradually incorporate with the force, sharply mixing with a whisk while so doing. Lightly butter six individual pudding moulds, place a very thin slice of truffle at the bottom of each, fill with the preparation, place on a tin, pour hot water up to half their height, cover with lightly buttered paper and set in oven twenty minutes. Remove, unmould on a hot dish. Pour a cream sauce around and serve.