Lobster Timbals

Ingredients

• 2 slices of stale bread
• 1 pound halibut or cod
• 1 egg
• 1 yelk
• 4 tablespoonfuls of rich cream
• 1 tablespoon onion chopped fine
• 3 tablespoonfuls of butter
• 2 tablespoonfuls of flour
• 1 tablespoon sherry wine
• ½ cup of lobster
• Salt and pepper to taste

Method

1. 1

   Soak two slices of stale bread in water until soft, squeeze until entirely free from water, cook with a teaspoonful of butter, beating to the consistency of India rubber, then cool; put one pound of halibut or cod through a meat chopper, and then pound in a mortar.

2. 2

   Add gradually one third cup of bread, one egg, one yolk, and four tablespoonfuls of rich cream; beat well.

3. 3

   Butter timbal molds and spread the bread mixture on sides and bottom; fill with the following lobster filling: Saute one half tablespoonful of onion, chopped very fine, in three tablespoonfuls of butter; add two tablespoonfuls of flour, one half cup of rich cream, yolks of two eggs, salt and pepper to taste.

4. 4

   When this thickens, add a tablespoonful of sherry wine and two thirds of a cup of chopped lobster; pour out to cool, fill the center of the timbals, cover with the fish, and cook in a hot oven in a pan of hot water; serve with lobster sauce.

5. 5

   This proportion makes six timbals.

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 11. The excerpt below is the record exactly as published.

LOBSTER TIMBALS. 2 slices of stale bread. 1 pound halibut or cod. 1 egg, 1 yelk. 4 tablespoonfuls of rich cream. J tablespoon onion chopped fine. 3 tablespoonfuls of butter. 2 tablespoonfuls of flour. 1 tablespoon sherry wine. § cup of lobster. Salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.