William Norris
FISH MOUSSE
One and one-half pounds raw halibut, skin and bone.
Boil in fish boiler until tender, press through fine strainer, add one grated onion, make a thick cream sauce and add the yolks of three eggs. salt, pepper and paprika to season.
Mix the whites of three eggs with the fish, then add sauce and one-half pint of whipped cream.
Put in wooden bowl and stir with wooden potato masher, then place in ring form and steam in hot water in oven for one hour.
Serve with Hollandaise sauce.
It is absolutely delicious.
Sincerely yours, zwilliam narra