Gateau of Fish Recipe

  For Fish 

1 1/2 lbs. cooked white fish 
3 tablespoonfuls Crisco 
1/2 cupful breadcrumbs 
1/2 cupful milk 
2 eggs 
1 teaspoonful chopped parsley 
1 teaspoonful anchovy paste or extract 
Salt and pepper to taste 
Lemon slices 
Dutch or oyster sauce 

  For Sauce 

2 tablespoonfuls flour 
2 tablespoonfuls Crisco 
1 cupful milk 
1/2 cupful oyster liquor 
1 teaspoonful lemon juice 
Salt, pepper, and red pepper to taste 
2 hard-cooked eggs 
1 dozen small oysters 

For fish. Cook fish; remove skin and bone, chop it, then put it in a basin, add breadcrumbs, parsley, seasonings, milk, eggs well beaten, and melted Crisco. Mix well, turn into a Criscoed mold, cover with greased paper and steam one hour. Serve with sauce poured over, and dish garnished with lemon Slices. 

For sauce. Blend Crisco and flour in pan over fire, stir in milk, oyster liquor, stir till it boils for eight minutes, then add seasonings. Boil one minute, add eggs chopped, and oysters. Mix and serve.