Cold Pike Loaf

A great way to recycle leftover fish into something new and perfect for a light luncheon. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 2  cups  cooked pike, flaked
• 1⁄3 cup  soft breadcrumbs
• 1⁄4 cup butter, melted
• 1⁄4 teaspoon salt
•  pepper, to taste
• 2  tablespoons  minced fresh parsley
• 2  eggs, well beaten
•  mayonnaise

Directions

1. Combine fish, crumbs, butter, seasonings and parsley; blend.
2. Fold in beaten eggs; steam in a greased mold for an hour.
3. Chill and serve with mayonnaise.