Perch

Classic Seafood Recipes & Fish Recipes

CLASSIC RECIPES FOR FISH, Freshwater and Saltwater

 

HALIBUT TIMBALES
(Boston Cooking-School Cook Book, 1896)


    1 lb. halibut.
    1/3 cup thick cream.
    3/4 teaspoon salt.
    Few grains cayenne.
    1 1/2 teaspoons lemon juice.
    Whites 3 eggs.


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 Bechamel Sauce or Lobster Sauce, and garnish with parsley.
 

 

 

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