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Halibut Timbale

I 1/2 lbs. fresh halibut 5 egg whites I teaspoonful salt I tablespoonful chopped pars- A few grains red pepper ley I gill (1/2 cup) whipping cream 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.

I lobster