Scald the cream in the top of a double boiler, add the breadcrumbs, and stir to make a smooth paste. Add the butter, salts and fish, and blend thoroughly. Allow the mixture to cool and carefully fold in the egg whites, stiffly beaten. Pour into a lightly greased mold and place the mold in a large pan with about an inch of water in the bottom. Bake until set, about 1-½ hours, in a 350 degrees F oven. Unmold and serve with lobster sauce. Garnish with parsley or watercress.
Mix together the butter and flour over a low flame and add the bouillon gradually, stirring and cooking until the sauce thickens. Add the egg yolks beaten together with the cream and the remaining ingredients. Heat the sauce but do not let it boil.