Moulded Fish, Normandy Sauce

Remove skin and bones from a thick piece of halibut, finely chop fish, and force through a
sieve
(there should be one and one−third cups). Pound in mortar, adding gradually whites two eggs.
Add one and one−fourth cups heavy cream, and salt, pepper, and cayenne to taste. Turn into a
buttered fish−mould, cover with buttered paper, set in pan of hot water, and bake until fish is
firm. Turn on serving dish and surround with