C ut the pike flesh in small pieces and crush them in a mortar. Add pepper, salt and some nutmeg. Mix with a fork. M ix the pike flesh and the loaf. Add the eggs and the yolks.
F ilter the boiling fish soup.
Put it in a stewpan and return to boil, then reduce heat to simmer. Cook the quenelles 10 minutes in it. D rain carefully the quenelles on a linen. Y ou can serve the quenelles with a Mornay sauce, a Nantua sauce or a mushroom sauce.