Pound boned pike, adding a dash of nutmeg, a few grains of cayenne, salt and black pepper. Add egg whites gradually. Rub through a fine sieve and place in a saucepan set on ice. Beat with a wooden spoon and gradually work in cream. To form quenelles, heap a tablespoon with mixture and round off the top with the inside of another tablespoon. Carefully scoop quenelle out of first spoon with a spoon that has been dipped in warm water. Invert spoon and slip quenelle into a buttered pan. Form all quenelles this way. Pour a little salted water in pan. Bring water to a boil and poach quenelles over low heat for 10 minutes. Serve with lobster sauce.
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