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.

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