Page:The Chinese cook book.djvu/166

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(a) Break the eggs carefully. Put the whites in one bowl and the yolks in another bowl. To each bowl add an equal amount of cold, boiled water and mix well.

(b) Grind or hammer the pike (with skin and bones removed). Beat with a little water. Mix well with the whites of the eggs. Salt to suit the taste.

(c) Chop the Chinese ham into pieces as small as possible. Mix with the yolks of the eggs. Salt to suit the taste.

(d) Now put the Chinese ham on one side of the dish and the pike on the other side. Do not let them mix. Steam for 20 minutes. When done there will be gold color on one side of the dish and silver on the other side.

Add oil and parsley before serving.