Two cupfuls of picked halibut - boiled and cold. Two table-spoonfuls of butter. Two eggs. Four tablespoonfuls of milk or cream. One tablespoonful of flour, stirred to a roux in the hot butter. Pepper, salt, and onion-juice to taste. One teaspoonful of anchovy paste. Half a can of mushrooms chopped fine. Chop the fish as fine as it can be made and seasoned; mix into this the mushrooms, the roux, and the milk, which should have been heated and whipped light with the eggs. Pour into a well-greased mould with a close top, set in a deep pan of hot water that yet will not float the mould, and cook steadily one hour. Dip the mould in cold water to loosen the pudding from the sides, and turn out upon a heated dish.

This excellent side-dish may be made ornamental by cooking it in a mould that has a funnel in the centre, and when it is dished, filling the hole in the centre with Parisienne potatoes, i.e., cut into marble-shaped balls with a potato-gouge, then boiled. Butter the potato-balls plentifully after they go in, and sprinkle with pepper and salt.

Any firm fish may be cooked in the same way.