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Fish Soufflé

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2 pounds Halibut
3 tablespoons butter
2 tablespoons flour
1/2 cup milk
4 eggs
1 pint cream


Boil fish in boiling water 15 minutes. Cook and flake; make sauce of flour, butter, and milk, in double boiler. Cool, then stir in fish. Fold in stiffly beaten egg whites and whipped cream. Bake in slow oven 45 minutes in well-buttered mold set in pan of hot water.

Serve with cream sauce.

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