Smoked haddock, 1 cupful, Butter, 2 tablespoous, Eggs, 2 (yolks, only), Whipped cream, 1/4 cupful, Grated nutmeg, Salt and pepper.

Scald the haddock, and put it into the oven with 1 tablespoonful of the butter, until cooked. Remove all the skin and bones, and take 1 cupful of finely flaked fish. To this add the other tablespoonful of butter, and rub all through a colander.

Add the seasoning and the beaten yolks of the 2 eggs. After these are well worked together, then stir in the whipped cream.

Bake at once, in ramekin cases, in a quick oven.