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.