Fish Timbale
From The Federation cook book, 1910
Recipe by Mrs. R. H. Hunter.
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 5. The excerpt below is the record exactly as published.
Fish Timbale Butter thickly 6 timbale moulds. Have ready some cooked macaroni. Line the moulds with macaroni. Have ready any kind of fish lobster. Fill the moulds with the fish. Take one cup of thin cream, beat thoroughly one egg and mix with the cream, salt and pepper to taste and pour the mixture over the fish then set moulds in boiling water and cook until firm. Turn out on plates and serve with a small sprig of parsley. Serve with any sauce
Cook this with the app: pantry check, scaling, and the assistant.