This popular fish forcemeat can be put to many uses. It can be used for making fish balls, which are poached in water, or for making fish pudding. It is sometimes served in small individual china or earthenware dishes, for dinner parties, when it is cooked in the oven for 20 minutes and decorated with a slice of truffle to give this homely dish a “partylike” appearance. Its plainness is also disguised by a rich white wine sauce, highly flavoured with chopped truffles and mushrooms. For 6 people the forcemeat is made with 3½ lbs. of very fresh haddock. The fish is skinned and boned, and pounded in a mortar with 1 tablespoon of potato flour, 1 of wheat flour, 1 level tablespoon of salt, ½ a teaspoon of pepper and ¼ lb. of butter. It should be pounded for 20 minutes to a perfectly smooth and well blended paste. Three pints of milk are now added to the paste very gradually and carefully—2 tablespoons at a time at the start. On this gradual adding of the milk depends the successful making of Fiskefarce. The mixture can then be used in the various ways already described.