Preheat oven to 350°.

Grind, put though a ricer or blend1 lb. uncooked fish.

Over low heat, melt 1-1/2 tablespoons butter.

Stir in until blended 1 tbsp flour then add 1/4 cup milk.

Remove from heat. Beat and stir in 2 egg yolks.

Season the egg mixture with: 1/2 teaspoon salt, 1/8 teaspoon white pepper, 1/8 teaspoon nutmeg.

Stir the yolks 1 or 2 minutes. Add the ground fish. Cool. Whip until stiff, but not dry: 2 egg whites.

Whip until stiff: 1 cup whipping cream.

Fold these ingredients lightly into the fish mixture.

Garnish a greased 9-inch ring mold with: strips of pimiento, strips of green pepper.

Pour the mixture into the mold. Set the mold in a pan of hot water. Bake about 45 minutes, or until set.

Let stand 5 minutes. Unmold.

Serve with: Hollandaise Sauce, Horseradish Sauce or Oyster Sauce.