½ cup of sifted bread crumbs

(soft) ½ cup of cream 1 egg, well beaten ½ teaspoonful of salt

¼ teaspoonful of paprika 1 cup of cooked fish, shredded Halves of tomatoes Rounds of toast

Cook the bread in the cream until it is smooth but not firm; add the egg and return to the fire until the egg is "set," add seasonings and fish, mix thoroughly and turn into a dish and spread into a sheet rather less than an inch thick. When cold, cut into rounds, egg-and-bread crumb, and fry in deep fat. Season as many halves of tomatoes as rounds of fish with salt and pepper, and broil until softened throughout. Set the tomato on rounds of buttered toast, put a bit of butter on each half of tomato and a round of fish above. Serve cream sauce in a bowl.