Halibut Timbales II
1 lb. halibut
⅔ cup milk
Yolk 1 egg
1¼ teaspoons salt
¼ teaspoon pepper
Few grains cayenne
⅔ teaspoon corn-starch
⅓ cup thick cream
Force fish through a meat chopper, then rub through a sieve or finely chop. Add yolk of egg, seasonings, corn-starch, and cream beaten until stiff. Cook same as Halibut Timbales I and serve with Cream or Lobster Sauce.