Fish Mould.—Heat 12oz. of any good fish flaked as above in 2oz. of butter, and when hot turn it out and pound it smoothly, then working into it 3oz. of fresh white breadcrumbs, previously steeped in a gill
or so of single cream or new milk, till it is all a smooth paste. Season with pepper, salt, coralline pepper, if liked a very tiny grate of nutmeg or Mace, and, lastly, add, the well-beaten yolks, and whites of
two eggs; pour this mixture into a generously buttered basin and bake, boil, or steam for thirty-five
to forty minutes. Turn out and serve with anchovy, or any nice fish sauce to taste. This is
excellent made with any kind of fish, but especially
with salmon or lobster. A more delicate dish can
be made thus: Remove all skin and bone from the
fish (raw whiting is particularly delicate for this) and
weigh it, then mince and pound it to a smooth paste.
Rinse a pan out carefully with cold water, then put
into it 1oz. of butter and a full gill of new milk or
single cream, and stir it over the fire till the butter
perfectly melted, when you add 2oz. of freshly-
made white breadcrumbs and stir it over the fire
till the bread has almost, if not quite, absorbed the
liquid; then pour this all on to the pounded fish, and
repound and sieve it all, carefully scraping off all
the purée that adheres to the under side of the sieve,
mixing it with the rest; now stir in lightly and
quickly the stiffly-whisked whites of two eggs, and
lastly a gill of cream half beaten (i.e., till thick, but
not sufficiently whisked to stand up in points).
Three parts fill a well-buttered mould or basin with
this mixture, rap it sharply against the table edge
to settle it, cover it with a buttered paper, and
steam or poach it slowly for fifteen minutes, or till
the surface of the cream feels firm to the finger.
Lift it off, let it stand for a minute to settle, then
turn it out on to a hot dish and serve plain or with
a rich sauce over and round it. This may be made
with either cooked or raw fish.