INGREDIENTS

INSTRUCTIONS

Rinse fillets; drain. Cut into small pieces and sprinkle with salt.
Put fish through food chopper using finest blade. Mix ground fish with
cornstarch and nut meg. Put through chopper 4 more times. (A blender
may be used instead of food chopper and milk and cream must be  blended
with the fish.) Gradually beat in cream and milk. Mixture  should be
just thick enough to shape into balls which will hold their  shape.
Spoon two thirds of mixture into buttered 1 1/2-quart baking  dish.
Cover tightly with foil. Set in shallow pan of hot water. Bake  in
preheated moderate oven (350 degrees F.) for 40 to 60 minutes.  Shape
remaining fish mixture into balls about 1 1/2 inches in  diameter. Cook
in lightly salted simmering water for 20 minutes.  Drain; set aside and
keep warm. To serve, turn mold out on warmed  platter and garnish with
cooked fish balls. Serve with hot Shrimp or  Lobster Sauce. Makes about
12 servings. (Shrimp and Lobster Sauce  follow)  Rekesaus (Shrimp
Sauce): Cook shrimps, clean, and cut into pieces.  Melt 3 tablespoons
butter in a large saucepan. Stir in flour and mix  well. Add milk
gradually, stirring constantly. Add remaining 3  tablespoons butter,
sour cream, salt, and sugar. Mix and cook over  low heat, stirring
constantly, until smooth and thickened. Add  shrimps and cook for 1
minute longer. Add sherry; remove from heat.  Serve hot with Fish
Pudding. Makes 2 cups.  Hummersaus (Lobster Sauce)  Substitute 2 cups
cut-up cooked lobster meat for shrimps in above  recipe. NOTE: Leftover
sauce (either shrimp or lobster) may be  reheated in double boiler over
hot water. Add 1 teaspoon sherry and  use for a fish dish next day.
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar  5,
1998

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