Dinner
Halibut Timbales I
A historic dinner preparation beginning with lb. halibut, preserved with an exact page-level citation.
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What you’ll need
Ingredients
- 1 lb. halibut
- ⅓ cup thick cream
- ¾ teaspoon salt
- Few grains cayenne
- 1½ teaspoons lemon juice
- Whites 3 eggs
Make it happen
Directions
- 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.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.