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The left-over Fish may be utilized for these Quenelles, or take a half pound of any firm Fish — Sheepshead, Redfish or Red Snapper. Take out all the bones and remove the skin. Pound the Fish well in a mortar, and add gradually the well-whipped whites of three eggs. Add gradually the cream or milk, and season to taste with salt and pepper, using white pepper. Add the grated nutmeg and min