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Fish Soufflé

1½ lb. cooked chopped fish 6 boiled potatoes 3 heaping tablespoonfuls (3 ozs.) butter I teaspoonful anchovy extract I teaspoonful made mustard 14 pint (1/2 cup) thick cream 1/2 lb. cooked chopped fish I oz. (1/2 cup) bread crumbs 3 tablespoonfuls (I oz.) chopped suet (1 oz.) I teaspoonful chopped parsley 5 egg whites A few browned bread crumbs Salt and paprika to taste Boil the potatoes and rub them through a sieve while they are hot; mix with them the butter, salt, paprika, anchovy extract, mustard, cream, fish, white bread crumbs, suet, parsley, and the whites of eggs beaten stiffly.

Mix carefully and turn into a well-buttered fireproof soufflé dish; sprinkle the top of the soufflé with the browned bread crumbs and here and there put a little bit of butter; place it on a baking tin and cook in a moderate oven for about forty minutes.

Serve at once.