1. Flake a pound of cooked salmon and rub to a paste.
  2. Season with salt, pepper, and grated onion, add a tablespoonful of chopped almonds and the unbeaten whites of three eggs.
  3. Mix thoroughly and stir in one cupful of cream whipped solid.
  4. Put into small buttered moulds, set into boiling water, and bake for twenty minutes.
  5. Turn out and serve with Hollandaise Sauce.

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