Classic Seafood Recipes & Fish Recipes
CLASSIC RECIPES FOR FISH, Freshwater and Saltwater

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More Seafood Recipes


  Baked Halibut (1884)
  Baked with Lobster Sauce (1896)
  Baked Halibut with Stuffing (1896)
  Baked with Tomato Sauce (1896)
  To Boil Halibut (1851)
  Halibut Cutlets (1851)
  Halibut and Lobster (1903)
  Halibut a la Poulette (1896)
  Halibut Timbales (1896)
  Halibut Timbale (1903)

("The Settlement" Cook-Book, 1903)

Take one-half pound uncooked halibut, cut it into fine pieces, pound it, put it through a strainer; mix a cupful of grated bread crumbs with one-half cup milk, stir to a smooth paste.

Remove from fire, add the fish pulp, one-half teaspoonful of salt, a dash of red pepper; beat in lightly the stiff froth of five eggs.

Fill the mould or moulds, place in a pan of hot water in the oven for twenty minutes.

Serve with a Tartare or Hollandaise sauce.


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