Mince an ounce of ham or bacon with a shallot or small onion and fry in an ounce of butter until just cooked. Next stir in an ounce of flour, add a quarter of a pint of milk, and let the whole boil gently for five minutes.

Mix this with one egg and half a pound of any cold fish finely flaked, and season with pepper and salt. Spread the mixture on a plate and put it aside. When quite cold mold the mixture into small balls and poach them for five or six minutes in boiling water or fish stock.

Serve with anchovy sauce poured over them.