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Fish Mousselines

Mince enough uncooked white fish to make two cups, add one cup of soft bread crumbs and one-half cup of cream.

Press through a colander, season with salt, pepper, lemon juice, a suspicion of mace and Worcestershire sauce. Fold in carefully the beaten whites of four eggs.

Turn into buttered molds (round bottomed ones) and steam one-half hour. Turn out on separate plates, surround with the sauce and drop tiny balls of boiled potato in the sauce. For sauce, make a stock of the fish bones and add it to two tablespoons of butter and two of flour cooked together. There should be one and one-half cups of stock. Add one-half cup of cream and when boiling add salt, pepper, and one tablespoon of grated horse-radish soaked in lemon juice.