MOUSSELINE OF FISH
One lb. of raw halibut chopped very finely (any firm white fish can be used).
Mix the whites of 4 eggs beaten stiff, 1 cup of bread-crumbs, very fine, 1 cup of cream, ¼ lb. of almonds cut in fine strips, a pinch of mace, a little bit of onion juice or, if preferred, ¼ teaspoonful of lemon-juice, salt and pepper. Steam in a mould or bake in a pan of water or in individual moulds for three-quarters of an hour. Serve with a rich cream, or mushroom, or lobster sauce.
This is good cold in summer with a cucumber sauce or light mayonnaise.