Timbales of Halibut

Ingredients

• about a pound of halibut
• there should be about two cups of the chopped fish
• a teaspoon of salt
• a dash of white pepper or paprika
• four eggs
• one pint of cream

Method

1. 1

   Remove skin and bone from halibut, chop the fish fine; add a teaspoon of salt and a dash of white pepper or paprika, then, one at a time, beat in four eggs, beating the mixture smooth between each addition, then beat in gradually one pint of cream.

2. 2

   Turn the mixture into buttered timbales moulds, set on a fold of paper in a dish of hot water and cook in the oven until the centre is firm.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 127. The excerpt below is the record exactly as published.

Timbales of Halibut Remove skin and bone from about a pound of halibut, then chop the fish fine ; there should be about two cups of the chopped fish. Add a teaspoon of salt and a dash of white pepper or paprika, then, one at a time, beat in four eggs, beating the mix- ture smooth between each addition, then beat in gradually one pint of cream

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