("The Settlement" Cook-Book, 1903)
Take one-half pound uncooked halibut, cut it into fine pieces, pound it, put it through a strainer; mix a cupful of grated bread crumbs with one-half cup milk, stir to a smooth paste.
Remove from fire, add the fish pulp, one-half teaspoonful of salt, a dash of red pepper; beat in lightly the stiff froth of five eggs.
Fill the mould or moulds, place in a pan of hot water in the oven for twenty minutes.
Serve with a Tartare or Hollandaise sauce.