1/2 pound (1 cup) of halibut freed from skin and bone. Whites of 3 eggs. 1/4 pound of panada (1/2 cup). 1 cup of double dream. 1/3 cup of butter. 1 lobster. Salt and pepper. 1 1/2 cups of velouté sauce.

Pound the halibut, which should weigh a full half-pound after it has been freed from skin and bone, to a smooth paste, adding meanwhile, the white of an egg, gradually, then press through a purée-sieve. Cook bread, soaked in water and squeezed dry, with milk to a paste; stir and cook until the mixture forms a ball, then take out half a cup and add to this the butter, salt and paprika, the halibut and whites of eggs; then pass again through a purée-sieve. Beat in gradually the cream. Poach in a buttered border-mould, sprinkled with lobster coral, about fifteen minutes, or until firm. Turn from the mould and fill in the centre with the meat of a small lobster, cut in cubes and heated in the velouté sauce.