| Title: | Halibut Timbales |
| Detail: | HALIBUT TIMBALES
1 lb. 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 *Bechamel Sauce
and garnish with parsley.
*BECHAMEL SAUCE
1 1/2 cups White Stock.
1 slice Onion.
1 slice Carrot.
Bit of Bay Leaf.
Sprig of Parsley.
6 Peppercorns.
1/4 cup Butter.
1/4 cup Flour.
1 cup scalded milk.
1/2 teaspoon salt.
1/8 teaspoon pepper.
Cook stock twenty minutes with Onion, Carrot, Bay Leaf,
Parsley, and Peppercorns, then strain; there should be one cupful.
Melt the Butter, add Flour, and gradually hot stock and Milk.
Season with salt and pepper
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