This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
Use any delicate fish, such as halibut, whitefish, cusk or salmon. Remove the bones and skin, and pound the meat very fine, so it may be rubbed through a soup-strainer. Mushrooms mixed with the fish before it is strained will greatly improve its flavor.
Cook bread-crumbs ten minutes in milk or cream. Remove from fire and add melted butter or other fat, salt, pepper or paprika and a few gratings of nutmeg. When this is cold, add the fish, beat the whole thoroughly, add the eggs, also well beaten, and place the mixture in a greased or oiled mold. Cover the mold with oiled paper, set it in a deep baking-pan, place it in the oven, and pour water into the pan until it is within one inch of the top of the mold. Cook for three-quarters of an hour at 250° F. Hollandaise and tomato sauce are both excellent to serve with fish timbale.