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Dinner
Halibut Timbales II
The original 1910 method for Halibut Timbales II, presented as a faithful archival transcription.
DinnerPescatarianStovetopPublic domainHistoric recipeSource transcription
PrepNot stated
CookNot stated
ServesNot stated
TotalNot stated
Archive reference—not quantity-scaled yet.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- 1 lb. halibut
- ⅔ cup milk
- Yolk 1 egg
- 1¼ teaspoons salt
- ¼ teaspoon pepper
- Few grains cayenne
- ⅔ teaspoon corn-starch
- ⅓ cup thick cream
Make it happen
Directions
- 1
Force fish through a meat chopper, then rub through a sieve or finely chop. Add yolk of egg, seasonings, corn-starch, and cream beaten until stiff. Cook same as Halibut Timbales I and serve with Cream or Lobster Sauce.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.