FISH SOUFFLE

Take 1 lb. of cold boiled fish, 2 teaspoonfuls cornflour, 1 cupful milk, 2 eggs, 1 teaspoonful anchovy sauce, a little butter, pepper and salt, parsley. Pick the fish free from bones. Mix the cornflour smoothly with the milk, put into a saucepan with a teaspoonful of butter, and stir over the fire till it thickens. Beat the yolks of the eggs and stir them in; add pepper, salt and sauce. Mix the fish with a little milk and stir it in by degrees. Whisk the whites of the eggs to a stiff froth and beat them in quickly. Pour into a deep dish and bake in a quick oven 30 minutes, and sprinkle some chopped parsley over it.