Fish Pudding

Miss Dora Mukai

• 2½ c. scraped raw fish—kahala or kawelea
• 1¼ c. bread crumbs
• 1¼ c. coffee cream
• 4 eggs
• 1 tin mushrooms
• Salt, pepper
• Worcestershire sauce
• Tobasco sauce

Mash or scrape raw fish to a pulp and season well. Soak bread crumbs with cream. Mix with fish and knead with hands until smooth and creamy. Add beaten egg yolks and beat well. Add chopped mushrooms and stiffly beaten egg whites. Put into well buttered, covered mold, steam in boiling water for 25 minutes. Serve with rich cream sauce with 1 small tin of mushrooms added.