Fiskfärs

• 2½ lbs. of fresh haddock
• 10 ozs. of butter
• 2

Wash and dry the fish and remove skin and bones. Put the fish and butter through the mincer three times, and afterwards pound in a mortar to a perfectly smooth, creamy paste. Mix the yolks of egg in a basin with half the cream, adding the flour, salt, pepper and sugar. Then mix in alternately the fish mixture and the cream, and work for about 1 hour. Add finally the stiffly bea