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Creamed Fish, or Fish Timbale

One and one-half pound of any delicate fish, such as halibut, white-fish, cusk or salmon, will prove ample for six persons. Remove the bones and skin, and pound the meat very fine so it may be rubbed through a soupstrainer. One-half teacup of mushrooms beaten with the fish before it is strained will greatly improve its flavor. Cook one-half pint of stale bread crumbs ten minutes in a pint of sweet cream, and add a scanty cup of butter, three scanty teaspoons of salt, a heaping saltspoon of pepper or paprika and a few gratings of nutmeg. When this mixture is cold, add the fish, beat the whole thoroughly, and then add four eggs, also well beaten, and place the mass in a nicely buttered form. Set the form in a deep baking-pan, place it in the oven, and pour in water until it reaches to within one inch of the top of the form. Cover the form with buttered paper, and cook for three-quarters of an hour, leaving the oven door slightly open. Hollandaise and tomato sauces are both fine served with a fish timbale.