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Show Fish Cream. Run cold cooked fish through the chopper to the amount of two cupfuls. ' Pour one cupful of boiling water over one cupful of fine bread crumbs. Let this mixture stand 15 minutes, then add the fish, a half teaspoonful of salt, a pinch of wite pepper, a tablespoonful of minced olives or parsley, two table- ; spoonfuls of melted butter and two well-beaten eggs. Pour Into a well- : buttered mold, steam in a steamer for three-quarters of an hour. Serve as soon as unmolded on a hot platter. Serve with tomato sauce. |