Halibut Timbales I
Ingredients
- 1 lb. halibut
- ⅓ cup thick cream
- ¾ teaspoon salt
- Few grains cayenne
- 1½ teaspoons lemon juice
- Whites 3 eggs
Steps
- Cook halibut in boiling salted water, drain, and rub through a sieve. Season with salt, cayenne, and lemon juice; add cream beaten until stiff, then beaten whites of eggs. Turn into small, slightly buttered moulds, put in a pan, half surround with hot water, cover with buttered paper, and bake twenty minutes in a moderate oven. Remove from moulds, arrange on a serving dish, pour around Béchamel Sauce or Lobster Sauce II, and garnish with parsley.
More recipes with white fish, cream, cayenne pepper, lemon or eggs
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.