Reference > Farmer's Cookbook > ENTRÉES > Halibut Timbales I
  Brown Mushroom Sauce Halibut Timbales II  

Halibut Timbales I

1 lb. halibut
Few grains cayenne
1/3 cup thick cream
11/2 teaspoons lemon juice
3/4 teaspoon salt
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.

  Brown Mushroom Sauce Halibut Timbales II  

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