Food recipes
Halibut Timbales II
Halibut Timbales II
Ingredients:
1 lb. halibut
1/4 teaspoon pepper
2/3 cup milk
Directions:
Few grains cayenne
Yolk 1 egg
2/3 teaspoon
corn−starch
11/4 teaspoons
salt
1/3 cup thick cream
Force fish twice through a meat chopper, then rub through a sieve. Add yolk of egg,
seasonings, corn−starch, milk, gradually, and cream beaten until stiff. Cook same as Halibut
Timbales I and serve with Cream or Lobster Sauce.
69
Lobster Timbales I
Sprinkle slightly buttered Dario or timbale moulds with lobster coral rubbed through a
strainer.
Line moulds with Fish Force−meat I, fill centres with Creamed Lobster, and cover with
force−meat. Put in a pan, half surround with hot water, place over moulds buttered paper, and
bake twenty minutes in a moderate oven. Serve with Lobster or Béchamel Sauce.
70
Lobster Timbales II
Ingredients:
1 lb. halibut
1/4 teaspoon pepper
2/3 cup milk
Directions:
Few grains cayenne
Yolk 1 egg
2/3 teaspoon
corn−starch
11/4 teaspoons
salt
1/3 cup thick cream
Force fish twice through a meat chopper, then rub through a sieve. Add yolk of egg,
seasonings, corn−starch, milk, gradually, and cream beaten until stiff. Cook same as Halibut
Timbales I and serve with Cream or Lobster Sauce.
69
Lobster Timbales I
Sprinkle slightly buttered Dario or timbale moulds with lobster coral rubbed through a
strainer.
Line moulds with Fish Force−meat I, fill centres with Creamed Lobster, and cover with
force−meat. Put in a pan, half surround with hot water, place over moulds buttered paper, and
bake twenty minutes in a moderate oven. Serve with Lobster or Béchamel Sauce.
70
Lobster Timbales II
Printed from https://recipe.bluelayer.org/recipe/61864/halibut-timbales-ii