Required: About half a pound of any white fish. Three eggs. Two ounces of flour. One gill of milk or fish stock. One gill of cream. Two ounces of butter.

Remove all skin and bones from the fish, melt the butter in a saucepan, stir in the flour, and mix them together over the fire for a few minutes. Then add the milk or fish liquor, and stir until the sauce thickens. Next put it in a mortar with the fish, and pound them well together, adding the eggs one by one. Season the mixture carefully with salt and pepper.

Next, rub the mixture through a sieve (a hair one if possible), and mix the cream with the puree. Then put the mixture in a plain mould, which first has been well buttered, cover the top with a piece of greased paper, and put the mould in a pan with boiling water half up the mould, and steam for half an hour; when coat it with some good white sauce, and decorate it either with yolk of egg rubbed through a sieve, truffle, or chopped parsley.