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FISH PUDDING WITH SAUCE HOLLANDAISE.
("The Settlement" Cook-Book, 1903)
Two pounds of fish (raw)—halibut. One cup of cream, half pound butter, three eggs (froth the whites), two tablespoons of flour.
Shred fish from skin and bone, chop fine, add cream slowly and pass through a fine sieve. Add other ingredients, whites last. Butter pudding mould, sprinkle with chopped parsley. Boil one and one half hours and serve hot with Sauce Hollandaise.
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