Jerusalem Fishballs

Carefully remove the skin and then pick the flesh from a good-sized rock or haddock. Wash the skin, the head and the other rough pieces; put them in a saucepan; add a quart of water, a bay leaf, a slice of onion, a blade of mace, four cloves and two cloves of garlic, mashed; cover and simmer for one hour. While this is cooking chop the flesh of the fish very fine, adding about twelve blanched and dried almonds, a level teaspoonful of salt, a tablespoonful of grated onion, a saltspoonful of black pepper. Mix thoroughly, form in balls the size of an English walnut, and drop them in the pot with the fish that is cooking; cover and cook for thirty minutes. Lift the balls with a skimmer and stand them at once in a very cold place. Strain the stock. Beat six eggs until thoroughly mixed, add to them gradually the boiling stock, which should now measure three-quarters of a pint; stand the mixture over hot water, stir constantly until thick and jelly-like, take from the fire and press through a fine sieve. Add gradually the juice of three lemons, or half lemon juice and half tarragon vinegar. When ready to serve roll each ball in the dressing; form them in a pyramid on a square dish or plate, put over the remaining quantity of dressing, garnish with parsley and serve.