HALIBUT TIMBALE
- 1½ lbs. fresh halibut
- 1 teaspoonful salt
- A few grains red pepper
- 1 gill (½ cup) whipping cream
- 5 egg whites
- 1 tablespoonful chopped parsley
Put the fish through a meat-chopper, add to it the parsley, salt, red pepper, whipped cream, and the whites of eggs stiffly beaten.
Mix carefully and turn into a well-buttered earthenware mold, cover, and steam steadily for half an hour.
Serve with egg sauce.