The 1918 Fanny Farmer Cookbook

1/2 teaspoons lemon

juice

/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.

Halibut Timbales II

lb. halibut

/4 teaspoon pepper

/3 cup milk

Few grains cayenne

Yolk 1 egg

/3 teaspoon

corn−starch

1/4 teaspoons

salt

/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.

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.

Lobster Timbales II

lb. live lobster

eggs

/4 cup stale bread

crumbs

Chapter XXII − ENTRÉES

416