Lastly, fold into the mixture one-third a cup of thick cream, beaten until stiff.

Butter dariole moulds thoroughly, arrange a circle of cooked peas around the bottom of each mould, and fill with the fish preparation two-thirds full.

Set into the blazer, surrounded with boiling water; after the water is again boiling, turn down the flame so that the water will barely quiver, and let cook about twenty minutes.

Prepare, in the mean time, in the second blazer, creamed peas.

Turn the fish from the moulds and surround with the =Creamed Peas.= Have ready one can of peas, drained, rinsed, covered with boiling water and drained again.