Preheat the oven to 325°F.

Butter a 1-1/2-quart mold or baking dish.

Toss together the fish, cayenne pepper, and lemon juice.

In a saucepan, heat the bread crumbs and milk and stir in the fish mixture.

Beat a little of the hot mixture into the egg yolks and return the yolk-crumb mixture to the fish blend. Add salt to taste. Cook over low heat, stirring, for 1 minute.

Remove from the heat and gently fold in the egg whites.

Spoon into the buttered dish and bake until firm, about 25 minutes.

Serve with prepared Lemon Sauce.