Halibut Timbales I

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 or Lobster Sauce II, and garnish with parsley.

Halibut Timbales II

1 lb. halibut 2/3 cup milk Yolk 1 egg 1 1/4 teaspoons salt

1/4 teaspoon pepper Few grains cayenne 2/3 teaspoon corn-starch 1/3 cup thick cream

Force fish through a meat chopper, then rub through a sieve or finely chop. Add yolk of egg, seasonings, cornstarch, and cream beaten until stiff. Cook same as Halibut Timbales I and serve with Cream or Lobster Sauce.