• 1 large smoked haddock, cooked in water, all skin and bone removed
• ¼ pint (1½ dl.) rather thick basic

Flake the fish and put it through a fine mincer or pound it in a bowl or mortar so that it is almost a paste. Stir it into the hot white sauce. Melt the gelatine in a little water. Stir it into the hot white wine and when melted stir into the haddock mixture. Stir in the cream. Season highly with pep