Halibut Timbales

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 lb. halibut.
  • cup thick cream.
  • ¾ teaspoon salt.
  • Few grains cayenne.
  • teaspoons lemon juice.
  • Whites 3 eggs.


    Cook halibut in boiling salted water, drain, and rub through a sieve. Season with salt, cayenne, and lemon juice; add cream beaten until stiff, then beaten whites of eggs. Turn into small, slightly buttered moulds, put in a pan, half surround with hot water, cover, with buttered paper, and bake twenty minutes in a moderate oven. Remove from moulds, arrange on a serving-dish, pour around Béchamel Sauce or Lobster Sauce II., and garnish with parsley.