1 lb. halibut, pollock or haddock
2 c. soft bread crumbs
1 c. light cream
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. nutmeg
1/2 tsp. celery salt
4 egg whites

Chop fish very fine (raw). Cook 2 cups soft bread crumbs in 1 cup light cream until it becomes a smooth paste when stirred.

Add to chopped fish and season with:

1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. grated nutmeg
1/2 tsp. celery salt

Beat egg whites until stiff; fold into fish mixture. Turn into well-greased baking dish and bake in 350 degree oven 45 to 60 minutes or until firm and mixture leaves sides slightly. Serve with almond, oyster, lobster or shrimp sauce.