Halibut Timbale

Preparation info
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By Lizzie Black Kander

Published 1903

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  • ½ lb. halibut, cut fine
  • 1 cup grated bread crumbs
  • ½ cup


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