Moulded Halibut with Creamed Peas

Ingredients

• 1 pound Halibut, raw, chopped very fine
• 1 each Egg yolk
• 1 1/4 teaspoon Salt
• 1/4 teaspoon White pepper
• 1/8 teaspoon Cayenne pepper (Quantity estimated (not specified in original recipe))
• 1 teaspoon Cornstarch
• 2/3 cup Milk
• 1/3 cup Heavy cream
• 2 tablespoons Butter (For creamed peas)
• 1 tablespoon Flour (For creamed peas)
• 1 teaspoon Sugar (For creamed peas)
• 1/2 teaspoon Salt (For creamed peas)
• 1 can Peas, canned (For creamed peas)

Instructions

1. 1Chop the halibut very fine. In a bowl, beat the egg yolk. Add 1 1/4 teaspoon of salt, 1/4 teaspoon of white pepper, and a pinch of cayenne pepper. Blend 1 teaspoon of cornstarch with a little milk. Add milk to the egg mixture to make 2/3 cup, stirring gradually. Slowly incorporate the egg mixture into the fish. Fold in 1/3 cup of thick cream, beaten until stiff.
2. 2Drain and rinse the peas. In a saucepan, melt 2 tablespoons of butter. Add 1 tablespoon of flour, 1 teaspoon of sugar, and 1/2 teaspoon of salt. Add the peas and 1/3 cup of milk. Stir and cook until the liquid begins to bubble.
3. 3Butter dariole molds thoroughly. Arrange a circle of cooked peas around the bottom of each mold. Fill the molds two-thirds full with the fish preparation. Place the molds in a water bath (bain-marie) and bring the water to a boil. Reduce the heat so the water barely simmers, and cook for about 20 minutes. Turn the fish from the molds and surround with the creamed peas.