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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