Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Fish Pudding

• 2 cups cooked fish
  ½ cup thick [White Sauce]
  salt
  few drops onion juice
  2 eggs
  pepper

Press the fish through a purée sieve, season, add [White Sauce], and beat well. Beat yolks of eggs until lemon-colored and thick, add to fish mixture. Cut and fold in the stiffly beaten whites of eggs, and bake in moderate oven twenty minutes.