1 lb. halibut
1/3 cup thick cream
¾ teaspoon salt
Few grains cayenne
1½ teaspoons lemon juice
Whites 3 eggs
Instructions
Cook halibut in boiling salted water, drain, and rub through a sieve.
Season with salt, cayenne, and lemon juice; add cream beaten until stiff, then beaten whites of eggs.
Turn into small, slightly buttered moulds, put in a pan, half surround with hot water, cover with buttered paper, and bake twenty minutes in a moderate oven.
Remove from moulds, arrange on a serving dish, pour around Bechamel Sauce or Lobster Sauce II, and garnish with parsley.
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