Halibut Timbale

Ingredients

• one and one-half pounds of fresh halibut
• two cupfuls of bread crumbs
• a pint of hot milk
• one saltspoonful of salt
• one-half as much white pepper
• a few sprigs of chopped parsley
• the beaten whites from three eggs

Method

1. 1

   Remove skin and bones from halibut, shred and pound to a paste.

2. 2

   Soak bread crumbs in hot milk, mix with fish, season, and fold in beaten egg whites.

3. 3

   Pour into a buttered mold and bake in a pan of hot water for thirty minutes.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 24. The excerpt below is the record exactly as published.

HALIBUT TIMBALE. Bemove the skin and bones from one and one-half pounds \oi fresh halibut. Shred in small pieces and pound to a fine paste. Soak two cupfuls of bread crumbs in a pint of hot milk for five minutes. When thoroughly soaked add the fish pulp; season with one saltspoonful of salt, one-half as much white pepper and a few sprigs of chopped parsley. Stir in slowly at last the beaten whites from three eggs

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