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 8x4 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.