Show HADDOCK SOUFFLE Free from skin and bonc bone five ve ounces of cooked 5 haddock and well pound it in n a mortar Melt five ounces of oC butter butter but- but ter iVi in III a saucepan saucepan and l stir HUr Ur in the same quantity of flour When smoothly mixed add stirring all the time half halt halfa a p pint nt of milk pepper and salt to taste Boll for three minutes then add the yolks of three fresh h eggs well beaten up Stir gently at the tho aide side of ot the tho fire then add the haddock When mixed remove the pan from the stove and drop In tn the whites whiteR of ot tho the e eggs eggo beaten to a stiff froth Croth Have ready a tin with a greased paper paper pa pa- per standing two inches above it it Put Pul in the prepared CI fish h and over the top sf a light layer of or crumbs bread-crumbs with a small piece of or butter Bake Bak In Ina Ina ina a moderate oven for twenty-five twenty minutes min min- utes uteR Remove Remo the pap paper r anti and serve Im Im- immediately mediately |