One tablespoonful of chopped cooked fish. Salt and pepper.
Beat up the eggs lightly, add the chopped fish, a seasoning of salt and pepper, and lastly the milk. Well butter some dariole moulds or small cups. Pour in the mixture, put the moulds in a shallow pan with boiling water to come half-way up them, lay a piece of buttered paper across the tops, and steam them very gently for about fifteen minutes, or until they are lightly set. Be sure that they are cooked very gently, otherwise they will be full of holes.
Turn them carefully on to a hot dish, and serve at once.