Recipes > Seafood > Halibut > Halibut Timbales

Halibut Timbales


  • 1 pound halibut
  • 1/3 cup thick cream
  • 3/4 teaspoon salt
  • few grains cayenne
  • 1 1/2 teaspoons lemon juice
  • 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.


Print recipe/article only


The Boston Cooking-School Cook Book (1896).

comments powered by Disqus