Luncheon Fish Dish

LUNCHEON FISH DISH

1 lb. HALIBUT, white fish or canned tuna fish, boiled
4 hard boiled eggs — cut in eighths with a little chopped onion and salt
1/2 teaspoon paprika
Teaspoon salt
2 cups thick cream sauce
1 teaspoon finely chopped parsley


Put fish and eggs with cream sauce in chafing dish, heat to
scalding point. Serve on slices of toast or toasted corn muffin1.
Garnish with asparagus tips.