Norwegian Fish Pudding.

Just 4 u

Remove the bones from a large cooked fish and chop to a fine mince. Mix with 2 beaten eggs, 2
tablespoonfuls of cream, 1 tablespoonful of butter, season with salt, black pepper and 1/4 teaspoonful of
paprica. Beat well together with some bread−crumbs; fill a mold with the pudding and let steam one hour;
then boil the sauce in which the fish was cooked, add 1 tablespoonful of butter, chopped parsley and chopped
onion. Season highly; boil and serve with the pudding.