To every cupful of fish pulp add a tablespoonful
of bread-crumbs soaked until soft in cream. Add also the beaten
yolk of one egg, and salt, pepper, grated onion, and nutmeg to
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season. Beat thoroughly, and for every cupful of pulp, fold in the
whites of two eggs beaten stiff. Fill a well-buttered mould
three-quarters full, set it into a pan of warm water, cover with
buttered paper, and bake for twenty minutes. Do not let the water
boil. Turn out on a platter and serve with any preferred sauce.
FISH TIMBALE--I
Run through a meat-chopper twice half a pound of white fleshed
fish. Add one cupful of soft bread-crumbs which have been boiled
to a smooth paste in a little milk. Cool, add to the fish, press
through a sieve, add six tablespoonfuls of cream, and salt and
pepper to season. Fold in carefully the stiffly beaten whites of
five eggs. Butter a small timbale mould, fill with the mixture, and
put in a baking-pan half full of boiling water. Cover with buttered
paper, bake for twenty minutes, and serve with Cream Sauce.
FISH TIMBALE--II
Chop cold cooked fish fine and mix to a smooth paste with bread-crumbs
soaked in milk. Season with melted butter and grated onion and
moisten with the beaten yolks of eggs.
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