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1 pound Halibut, cod, or salmon
4 eggs
2 teaspoons anchovy paste
little salt
little pepper
1 cup bread crumbs
milk to moisten crumbs


Boil fish, let cool, separate in small pieces, add bread crumbs, well beaten eggs, mix well. Place in well buttered ring mold, steam 1 1/2 hours, or until firm. Serve with cream sauce, cover with hard boiled eggs put through ricer. Use green peas in center of ring. To prevent odor of fish while cooking, squeeze lemon juice on both sides of fish, wrap in wax paper, let stand 1 hour before cooking.

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