|Cooked fish||10 Tablespoon, from which all bones have been removed|
|Bread||6 Ounce, with crust|
|Prepared court bouillon||1 1⁄2 Cup (24 tbs)|
Mash or break up the fish.
Soak the bread in the Court Bouillon, and mix together fish, bread, butter, and 2 yolks of egg.
Then add the stiffly-beaten egg whites very gradually, and pour into a greased mould or basin.
Cover and steam for 40 minutes.
Turn out of the mould and serve either hot with a white sauce or cold with mayonnaise.