2 tb Butter Or Regular Margarine

    1/4 c  Onion; Chopped

      1 lb Cod Or Halibut Fillets;*

      1 c  Milk

    1/2 c  Bread Crumbs; Dry

    1/2 ts Salt

    1/4 ts Nutmeg; Ground

    1/8 ts Pepper

      3 ea Eggs; Lg

--------------------------------CURRY SAUCE--------------------------------
      1 tb Butter Or Regular Margarine

      1 tb Unbleached Flour

    1/2 ts Curry Powder

    1/4 ts Salt

    1/8 ts Pepper

      1 c  Milk

  *    Cut the fish fillets into 1-inch pieces.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Heat the oven to 350 degrees F.  Grease six 6-oz custard cups.  Heat the
  butter in a 10-inch skillet, over medium heat until it is melted.  Cook
  the onion in the butter until tender but not browned.  Add the halibut or
  cod pieces and the milk, then heat to simmering (Do NOT boil) and reduce
  the heat.  Cover and simmer for 5 minutes or until the fish flakes easily
  with a fork.  Place the mixture in a food processor work bowl or blender
  container.  Cover and process on high speed about 1 minute, stopping the
  blender occasionally to scrape the sides, until smooth.  Mix the fish
  mixture, bread crumbs, slat, nutmeg, pepper and the eggs together.  Pour
  into the custard cups.  Place the cups in a rectangular pan, 13 X 9 X
  2-inches, on the oven rack.  Pour very hot water into the pan to within

  1/2 inch of the tops of the cups.  Bake for 30 minutes in the preheated

  oven or until a knife inserted in the center comes out clean.  Unmold and
  serve with the Curry Sauce.
  CURRY SAUCE:
  Heat the butter in a 1 1/2-quart saucepan over low heat until melted.
  Stir in the flour, curry powder, salt and pepper.  Cook over low heat,
  stirring constantly, until smooth and bubbly then remove from the heat.
  Stir in the milk, heat to boiling, stirring constantly.  Boil and stir for
  1 minute.