Fish Turban

• 1½ pounds hake or halibut
• well-flavoured court-bouillon
• ½ pint

Poach fish in a well-flavoured court-bouillon until flesh flakes easily with a fork; remove from court-bouillon and drain. Remove skin and bones, and flake fish. Bring milk to a boil; pour over fresh breadcrumbs and mix well with flaked fish; pound in a mortar until smooth. Add egg yolks and cream, and mix well into mixture. Beat egg whites until stiff and fold gently into fish mi