|Water||3 Cup (48 tbs)|
|Bay leaf||1⁄2 , crushed|
|Onion||1 Small, sliced|
|Fish fillets||1 Pound|
|Black pepper||1 Dash|
|Eggs||6 , separated|
|Melted butter||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Chopped olives||2 Tablespoon|
Combine water, 1/2 teaspoon salt, peppercorns, bay leaf, and onion in saucepan.
Bring to boil add fish.
Reduce heat and simmer for 15 minutes.
Drain, discarding stock; shred fish fine.
Add pepper, remaining 1/4 teaspoon salt, and beaten egg yolks.
Mix; beat egg whites until stiff.
Fold in turn into a greased 1 1/2-quart casserole.
Set in pan of hot water.
Bake at 350Â° about 30 minutes, or until inserted knife comes out clean.
Combine remaining ingredients; serve with custard