Halibut Timbale from The Settlement Cook Book by Lizzie Black Kander
Take uncooked halibut, cut it into fine pieces, pound it, put it through a strainer; heat bread crumbs with milk, stir to a smooth paste. Remove from fire, add the fish pulp, salt and white pepper;...
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Cooking tools:
- Chef's knife
- Mortar and pestle
- Fine-mesh sieve
- Saucepan
- Stove
- Spoon
- Mixing bowl
- Whisk
- Ramekin
- Baking pan
- Oven
- Kitchen towel
Ingredients
- A dash of white pepper
- Beaten whites of 5 eggs
- ½ cup milk
- 1 teaspoon salt
- ½ lb. halibut, cut fine
- 1 cup grated bread crumbs
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