Fish Soufflée. Time—½ hour.
½ lb. cold cooked fish, 2 eggs, 2 oz. butter, pepper and salt to taste; anchovy sauce if liked.
Pound up the fish, melt the butter, add it to the fish with the beaten yolks of eggs and seasoning. Beat up the whites of eggs to a stiff froth, add them lightly to the other mixture in a pie-dish and bake in a quick oven about 20 minutes.