Perch

Classic Seafood Recipes & Fish Recipes

CLASSIC RECIPES FOR FISH, Freshwater and Saltwater

 

HALIBUT TIMBALE
("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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