Fish Pudding

• 2 lbs. raw Halibut
• 3 yolks
• 1 cup cream</

Shred fish from skin and bone, chop fine, add cream slowly and pass through a fine sieve. Add other ingredients, whites last. Butter pudding mould, sprinkle with chopped parsley. Boil one and one-half hours and serve hot with Sauce Hollandaise.