Preparation / Directions:
Assemble and attach food Grinder using fine grinding plate. Turn to speed 4 and grind sole 3 times; drain well after each grind. Set aside.
Heat butter and water in saucepan over medium heat. When the mixture boils, reduce heat and quickly stir in flour, mixing vigorously until mixture leaves sides of pan in a ball. Place mixture in a bowl. Attach bowl and flat beater. Turn to speed 2 and eggs, one at a time, beating 30 seconds after each addition. Add ground sole, pepper, salt, nutmeg, parsley, and cream. Turn to speed 4 and beat 1 minute. Refrigerate mixture for 30 minutes.
Shape mixture into 12 ovals using 2 large serving spoons. Arrange ovals in a greased 12 inch skillet. Carefully add lemon juice and boiling water into side of pan until quenelles are immersed. Simmer 15 minutes over medium heat. Drain well and serve immediately with caper cheese sauce.