Norwegian Fish Pudding

Remove the bones from a large cooked fish and chop to a fine mince.
Mix with 2 beaten eggs, 2 tablespoonfuls of cream, 1 tablespoonful of
butter, season with salt, black pepper and 1/4 teaspoonful of paprica.
Beat well together with some bread-crumbs; fill a mold with the
pudding and let steam one hour; then boil the sauce in which the fish
was cooked, add 1 tablespoonful of butter, chopped parsley and chopped
onion. Season highly; boil and serve with the pudding.