1 cup cooked fish, fresh or canned 1/2 cup cooked mushrooms 1 cup bread-crumbs

2 cups milk or cream 1/2 cup butter or other fat Salt, pepper and nutmeg 4 eggs

Use any delicate fish, such as halibut, whitefish, cusk or salmon. Remove the bones and skin, and pound the meat very fine, so it may be rubbed through a soup-strainer. Mushrooms mixed with the fish before it is strained will greatly improve its flavor.

Cook bread-crumbs ten minutes in milk or cream. Remove from fire and add melted butter or other fat, salt, pepper or paprika and a few gratings of nutmeg. When this is cold, add the fish, beat the whole thoroughly, add the eggs, also well beaten, and place the mixture in a greased or oiled mold. Cover the mold with oiled paper, set it in a deep baking-pan, place it in the oven, and pour water into the pan until it is within one inch of the top of the mold. Cook for three-quarters of an hour at 250° F. Hollandaise and tomato sauce are both excellent to serve with fish timbale.