Kipper Creams

• kippered herring
• eggs
• salt and pepper
• thick cream or white sauce
• parsley

Remove the skin and bone from a plump kipper and rub the flesh through a sieve. Add two egg yolks, pepper, little or no salt (if the fish is highly cured), two tablespoonfuls of thick cream or white sauce, and the well-beaten white of one egg. Mix well and turn into little paper cases. Bake in a moderate oven to a light golden brown. Sprinkle with finely chopped parsley and serve on fish paper,