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