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By Lizzie Black Kander

Published 1903

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  • 2 lbs. raw Halibut
  • 3 yolks
  • 1 cup cream</


Shred fish from skin and bone, chop fine, add cream slowly and pass through a fine sieve. Add other ingredients, whites last. Butter pudding mould, sprinkle with chopped parsley. Boil one and one-half hours and serve hot with Sauce Hollandaise.