Halibut Snow Balls
Contributed by Helene Noreen.
Ingredients
- 3 lbs. Halibut, boned and skinned
- 2 lbs. Cod
- 2 bay leaves
- 4 sliced carrots
- 1 c. chopped celery
- 1 large chopped onion
- 2 large chopped onions
- 2 slices bread
- 1 c. milk
- 3 well beaten eggs
- 1/2 pt. whipping cream
- 4 egg yolks
- Lemon slices
- Carrot slices
- Parsley and paprika
Method
- To skin and bones add carrots, bay leaves, celery, 1 onion.
- Cover with water and boil until a good soup is made. Strain and season with salt and pepper.
- Combine fish with 2 large onions, 2 slices bread which have been soaked in milk, 3 eggs well beaten.
- Form in balls and boil until tender in fish soup. Remove balls and keep warm.
- Add whipping cream to soup and stir in 7 egg yolks, beaten.
- Pour soup over balls and garnish with carrot slices and lemon slices. Sprinkle parsley over tops.
- Serve with horseradish sauce. Serves 7.
Notes from the transcription
- ⚠️ The ingredient list gives 4 egg yolks; the method calls for 7 egg yolks. Transcribed as printed.
Original page from the cookbook
About this recipe
This recipe is transcribed verbatim from a spiral-bound community cookbook produced in Pismo Beach, California. The book was a fundraising publication of the type common to civic groups, church auxiliaries, and fishing communities on the California coast in the mid-twentieth century — recipes contributed by named cooks, illustrated with hand-drawn section dividers, and printed locally.
Spellings, measurements, and ingredient lists are preserved as they appeared in print, including typographic quirks and any inconsistencies. Where an ingredient is used in the method but was missing from the printed ingredient block, it has been added to the list here so the recipe is self-contained; every such addition is taken word-for-word from the printed method.
The full yesteryear collection preserves 123 recipes from this book. The modern collection is open to new contributions from today's Pismo clammers.