Take uncooked halibut, cut it into fine pieces, pound it, put it through a strainer; heat bread crumbs with milk, stir to a smooth paste. Remove from fire, add the fish pulp, salt and white pepper; beat it lightly in the stiff froth of five eggs. Fill the mould or moulds, place in a pan of hot water in the oven for twenty minutes. Serve with a Tartare, or Hollandaise Sauce.
© 1903 All rights reserved. Published by Echo Point.