Preparation:
Remove skin and bones from fish. Put fish through a food chopper using a fine blade. Refrigerate. Combine milk and salt; scald. Sprinkle in cream of rice and cook, stirring constantly, for 1 minute. Remove from heat, cover and let stand 4 minutes. Mix in fish; stir well. Beat egg whites until stiff but not dry. Fold a third of egg whites into fish mixture, then remainder. Pour into a buttered 1 quart mold or baking dish. Place in a pan of hot water and bake in a preheted 350 degree oven until firm, about 40 to 45 minutes. Bring clam juice to a boil. Sprinkle in cream of rice and cook, stirring constantly, for 30 seconds. Remove from heat, cover and let stand 3 minutes. Add butter and beat with an electric or hand beater until smooth. Very gradually beat hot sauce into egg yolks, then return mixture to sauce pan. Beat in lemon juice. Cook over moderate heat, stirring frequently, until sauce thickens; do not boil. Unmold fish on serving platter; top with sauce. Makes 4 to 6 servings. |
