This section is from the book "More Recipes For Fifty", by Frances Lowe Smith. Also available from Amazon: More Recipes For Fifty.
4 1/2 quarts milk
3/4 cup fat 3 cups soft crumbs 2 cups barley flour or 1 cup cornstarch
1 tablespoon paprika
2 tablespoons salt
2 tbspns. grated onion 12 eggs 4 1/2 quarts cooked fish
Fish stock may be used in place of milk. Make a sauce of milk, fat, and flour, following directions for White Sauces. Add seasonings and crumbs; cool. Add fish and well-beaten yolks, and fold in stiffly beaten whites. Bake in slow oven one and one-half hours, or until firm. Serve with or without Cheese Sauce.
 
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