Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Bread cubes, soft 3 Eggs
3 c Milk 2 lb Fish; flaked cooked
1 ts Salt -(halibut, salmon, turbot,
1 tb Onion; finely minced -or whitefish)
1 tb Lemon juice; freshly squeezd Parsley
1/4 ts Paprika

-------------------------DILL SAUCE------------------------------
2 tb Butter 1/3 c Pickle, dill; finely chopped
1/4 ts Salt 1 tb Pimiento, chopped
2 tb Flour, all-purpose Paprika
1 c Milk

Combine bread cubes and milk; cook, stirring constantly, until
mixture is a smooth paste. Blend in salt, onion, lemon juice, and
paprika.

Beat eggs slightly; pour some of hot milk mixture into eggs, stirring
constantly; add to remaining milk mixture, and blend well. Fold in
fish. Pour into a buttered loafpan, and bake at 350 degrees for 45
minutes or until lightly browned. Let stand 5 minutes before
removing from pan. Garnish with parsley. Serve hot with Dill Sauce.

Dill Sauce: Melt butter in saucepan; add salt and flour, blending
well. Gradually add milk; cook, stirring constatnly, until thick and
smooth. Stir in dill pickle, pimiento, and paprika. Serve hot over
fish mousse. Yield: 1-1/2 cups.

SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 11-27-94

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