Bake in buttered individual
moulds, turn out, and serve with a sauce made of one cupful of stewed
[Page 487]
and strained tomatoes mixed with a wineglassful of Sherry and half
a cupful of cream, and thickened with the beaten yolks of two eggs.
Add a few shrimps and cooked oysters to the sauce, pour around the
timbales, and serve.
FISH TIMBALES--III
Chop fine one cupful of raw fish and rub it through a sieve. Season
with salt, pepper, and grated onion, and add a dozen blanched almonds,
chopped fine. Fold in one cupful of whipped cream and the whites
of four eggs beaten very stiff. Fill small buttered moulds, set
into a pan of hot water, and bake carefully.
FISH TIMBALE--IV
Add one cupful of cold cooked flaked fish to one cupful of very
thick Cream Sauce and season with salt, cayenne, lemon-juice, and
minced parsley. Take from the fire, add the yolks of three eggs,
well-beaten, and cool. Fold in the whites of three eggs beaten
stiff, fill buttered individual moulds two-thirds full, set into
a pan of hot water, and bake for fifteen or twenty minutes. Serve
with any preferred sauce.
[Page 488]
TURBAN OF FISH--I
Prepare a Cream Sauce, seasoning with grated onion, powdered mace,
minced parsley, and lemon-juice.
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