fish

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Fish Mould

• 1lb. filleted haddock
• 2gills fish stock or milk
• 2ozs. butter
• 3ozs. flour
• pepper and salt
• 4 eggs
• 4 tablespoons cream
• Squeeze of lemon juice
• 1 tea-cup white sauce

Grease mould and put round of paper at bottom. Melt butter and add flour, then milk. Beat until smooth. Add seasoning and allow to cool a little. Add yolks, lemon juice and cream.

Add fish chopped finely or put thro sieve.

Beat whites stiffly and fold in lightly.

Pour into prepared tin and cover with greased paper. Steam very gently for fully an hour or till firm on top.

Turn out and cover with white sauce. Decorate with parsley.