Fish Timbales
From The practical cookbook, 1917
Presented as published in 1917. 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 practical cookbook (1917) by Margaret W. Howard, page 42. The excerpt below is the record exactly as published.
Fish timbales . 2 C. — tc. 2tb. — itsp. *.b. iap. I Fish souffle . . 1±. - - - - i»p. ilb. iop. ■ Fish chowder. Additional ingredients: 3 c. water; 2 tb. chopped salt pork. Separate the ilesh from skin and bones, cover the latter with the cold water, and cook gently 20 min. Parboil potatoes and drain thoroughly. Cut pork in small pieces and try out in large saucepan with the onion ; add the ::=.L,CiOO^IC 88 THE PRACTICAL COOKBOOK potatoes and strain over them the fish stock. Cook lomin.; add fish (cut in small pieces) and cook lo min, longer. When potatoes are soft add seasonings, butter, and milk (scalded). If crackers are desired, allow 8 common crackers. Split, and add to chowder just before serving. Fish hash. Use any cold cooked fish that is not oily and mashed potato. Flake the fish and mix with the potato. Add seasonings, milk, and half the butter. Brown the hash in remainder of butter as for Meat hash (p. 78). Fish cakes. Make Fish hash into round flat cakes and brown. Fish timbales. Additional ingredient : 2 c, soft bread crumbs. Cook crumbs in milk, add the fish (flaked), the seasonings, and beaten egg. Fill small buttered molds | full, place in a pan of water on many thicknesses of paper, and bake about 30 min. Turn out and serve with Mock hollandaise sauce (p. 30), Wkitt sauce (p. 30), or Parsley sauce (p. 30). Fish SOUffl£. Additional ingredients : 2 c. white sauce (thick), 1 c. soft bread crumbs.
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