Halibut Timbale

Ingredients

• 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

   Soak the bread crumbs in hot milk for five minutes.

2. 2

   Add the fish pulp, season, and stir in the beaten egg whites.

3. 3

   Butter a timbale mold, pour in the mixture, place in a pan of hot water, and bake for thirty minutes in a moderate oven.

4. 4

   Cover with yellow paper if it becomes too brown.

5. 5

   Turn out and serve with sauce Hollandaise.

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.

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.