2 tb Fine bread crumbs
1 c  Milk
2 tb Cornstarch
1 c  Whipping cream
1 lb Skinned & boned haddock
2    Eggs
1 tb Softened unsalted butter
1 ts Salt
1/4 ts Freshly grated nutmeg
Pinch freshly ground white
-pepper
1 lb Cooked shrimp

garnish sprigs dill garnish halved shrimp

(See also: Sorrel Sauce.) Butter 8×4-inch loaf pan; sprinkle with bread
crumbs and set aside.

Slowly add milk to cornstarch in small saucepan and stir until dissolved.
Place over medium heat and stir constantly until thickened to consistency
of medium white sauce. Remove from heat and let cool. Blend in cream.

Preheat oven to 325deg. Cut haddock* into pieces and coarsely chop in
processor. Add eggs, butter, salt, nutmeg and pepper and continue
processing until pureed. With machine running, add cream sauce through feed
tube and mix until just blended, stopping machine to scrape sides of bowl
as necessary. Turn into loaf pan. Set in shallow baking dish and add hot
water to come halfway up sides of pan. Bake 1 hour. Remove from oven and
let stand 5 minutes. Pour off any liquid in pan.

Shell, devein and cut shrimp into 1/2-inch pieces and set aside. Turn mold
onto serving platter. Spoon shrimp onto dish around edge of mold, then top
shrimp with Sorrel Sauce. Garnish with dill sprigs and shrimp.

*Can substitute fresh cod or whitefish.