Timbale of Halibut with Spinach a la Princesse

Ingredients

• mousse of the halibut
• one and a half cups of spinach
• Butter timbale cups well

Method

1. 1

   Butter timbale cups well and decorate with strips from the white of a cooked egg and then daisy branches and roses made of truffles.

2. 2

   Fill with the mousse of halibut; cook in the oven for about eight to ten minutes, well covered, turn out on a warm platter.

3. 3

   Serve with any kind of a fish sauce.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 73. The excerpt below is the record exactly as published.

mousseof the halibut up totheplacewherethemould is joined, then mix to one cup of mousse one and a half cups of spinach that has been cooked green and gone through the machine several times; fill the top of the mould with this spinach mousse and cook in the oven, well covered, about twelve to fifteen minutes — according to the heat of the oven. When cooked, turn out on a paper napkin; serve with any kind of fish sauce. If shrimp or lobster sauce, garnish with the claws or unpeeled shrimps. Fish entree for luncheon or dinner. Timbale of Halibut with Spinach a la Princesse Fletan aux Epinards en Timbale, a la Princesse Butter timbale cups well

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