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Fish Pudding, Lobster Sauce

550Seafood
  Yield/Servings: 6 servings  
Ingredients:
3/4 lb. (1 1/2 cups) scraped fish, raw
1 1/2 cups whole milk
1 1/2 tsp. salt
1/2 cup butter
1/3 cup flour
1 or 2 egg yolks, beaten
1 or 2 egg whites, beaten stiff
Lobster Sauce:
2 tbsp. butter
2 tbsp. flour
1 pint (2 cups) fish stock
1 beaten egg yolk
1 can lobster, chopped
salt and pepper
 
 
Instructions:
Wash and dry the fish, scrape the meat from the skin and bones, put the meat through food chopper. Mix meat with butter until well creamed, add egg yolks and mix well, then stir in the flour, milk, salt (and pepper if desired). Fold in beaten egg white last. Fill buttered pudding mold half full, steam 1 hour. Serve with Lobster Sauce.

Sauce:
Make a white sauce of butter and flour, blending in fish stock. Add egg yolk, and cook 1 minute, then stir in lobster. Season with salt and pepper.

To make the fish stock, boil the bones and head from the fish in water for 10 minutes, then strain.
 
Recipe Source: JMD
Submitted by: Creative Cooking USA

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