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Halibut Souffle

1 lb. Halibut
2 cups milk
3 to 4 eggs

Cook 1 pound fresh Halibut in salted water to cover and 2 slices onion. Cook for 20 minutes or until fish flakes. Drain and discard onion. Make thin white sauce, add enough sharp cheese to desired taste. Cool slightly. Add 3 to 4 well beaten eggs. Butter 1 1/2 quart casserole. Layer fish and sauce, end with sauce, cover top with buttered crumbs, chips, etc..

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