Fish Timbale

Ingredients

• One pound and a half of uncooked halibut
• to make one cup of pulp
• one-half cupful of panada
• one-quarter cup of butter
• yolks of three eggs
• salt
• pepper
• dash of nutmeg
• one cup of cream

Method

1. 1

   Pound halibut to a pulp, sieve, and mix with panada, butter, egg yolks, salt, pepper, and nutmeg.

2. 2

   Pass through a sieve again, place on ice, and gradually add cream.

3. 3

   Butter molds, fill three-quarters full, and bake in a water bath for twenty minutes.

4. 4

   Serve with tomato sauce.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 53. The excerpt below is the record exactly as published.

FISH TIMBALE. One pound and a half of uncooked halibut put in a mortar and pound to a pulp, then put through a puree sieve to make one cup of pulp, add one-half cupful of panada, one-quarter cup of butter, yolks of three eggs, salt, pepper, dash of nutmeg; stir well together, pass through sieve again. Place on ice, add slowly one cup of cream

Cook this with the app: pantry check, scaling, and the assistant.