Dinner
Halibut Timbales I
A historic dinner preparation beginning with lb. halibut, preserved with an exact page-level citation.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 1 lb. halibut
- ⅓ cup thick cream
- ¾ teaspoon salt
- Few grains cayenne
- 1½ teaspoons lemon juice
- Whites 3 eggs
Historical transcription
Source method
- 1
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.
Nutrition pending
No invented nutrition numbers.
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