|Pike||1⁄2 Pound, skinned and boned (225 Grams)|
|Grated nutmeg||1 Teaspoon|
|Butter||125 Gram (1/2 Cup)|
|Milk||65 Milliliter (1/4 Cup)|
|Heavy cream||3 Tablespoon|
Pound the fish with a pestle in a mortar or with the end of a rolling pin in a mixing bowl until smooth, or put the fish through a grinder.
Season to taste.
Melt 2 tablespoons of the butter in a saucepan, stir in the flour and gradually add the milk to make a panade, or thick paste.
Set it aside to cool.
When the panade is cold, work in the fish then add the remaining butter, the whole egg and egg yolk.
Beat the mixture thoroughly, using an electric beater.
Beat in the cream a little at a time.
Put the mixture into the refrigerator to chill for 1 hour.
Put the mixture into a pastry tube with an eclair or plain tip.
Cut of 2-inch (5-cm) lengths with a knife.
Arrange the quenelles in a buttered frying pan.
Bring some salted water to a boil and gently pour in enough to cover the quenelles.
Place the pan over low heat and simmer very gently for 10 minutes.
Lift out the quenelles with a slotted spoon.
Drain on paper towels and serve.