Ingredients

1 oz. butter

1 tablespoon chopped capers

4 tablespoons milk

1 teaspoon Worcester sauce

1 oz. breadcrumbs

Salt and pepper

6 oz. cold cooked fish

1 egg

Method

Heat butter and milk in saucepan, pour on to breadcrumbs and allow to soak for a few minutes. Remove skin and bones from fish, flake finely, and add to breadcrumb mixture. Beat in egg yolk, capers, sauce, and salt and pepper to taste. Fold in stiffly beaten egg white, turn mixture into small buttered moulds and cover with buttered paper. Steam gently till set (about 20 minutes), turn out and garnish with whole capers.