Boiled white fish, 1/2 pound, Bread-crumbs, 1/2 pint, Milk, 1/4 pint, Cream, 6 tablespoons, White pepper, 1/4 teaspoon, Salt, 1 level teaspoon, Eggs (whites, only), 6.

Boil the bread-crumbs and milk to a paste, and let it cool; then add the fish, which has been put through the grinder; and press all through a sieve. Then add the cream, pepper, and salt, and the stiffly beaten whites of the eggs.

Butter the timbales, and fill them with the fish, three-fourths full. Cover them with oiled paper, and bake for 20 minutes.