Fish Timbale

Remove the skin and bone from half a pound of halibut or other white fish. Put it twice through a meat-chopper. Add a pint of soft breadcrumbs to a gill of milk; cook to a smooth paste and add it gradually to the fish; add six tablespoonfuls of cream, a level teaspoonful of salt and a saltspoonful of white pepper. Press this mixture through a sieve and then stir in carefully the well-beaten whites of five eggs. Grease a large mould. Garnish the bottom with chopped parsley or chopped truffles or mushrooms, or nicely cooked green peas; fill the mixture in the mould and stand it in a baking-pan half filled with water; cover with oiled paper and bake in a moderate oven for three-quarters of an hour. When done, turn out on the serving-dish. Pour around either cream, lobster or shrimp sauce.