Fish and Cheese in Timbales or Ramikins

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • lbs. cold, cooked halibut, chopped fine
  • 2 cups cream sauce
  • 1 teaspoon Worcestershire sauce
  • ½ cup soup stock
  • ¼ lb. Parmisan Cheese


Follow recipe for Cream Sauce, add the Worcestershire sauce and soup stock, mix with the chopped halibut, place on stove and heat. Fill in well buttered ramikins or timbale forms. Sprinkle plentifully with grated parmisan cheese and bake 15 minutes in a moderate oven, in a pan half filled with warm water.