Salmon Timbales

Ingredients

• a pound and a half of salmon
• one pint of cream
• half a pint of stale bread
• three-quarters of a cupful of butter
• half a cupful of mushrooms
• three teaspoonfuls of salt
• half a teaspoonful of pepper
• a slight grating of nutmeg
• four eggs

Method

1. 1

   Cook the bread and cream together for ten minutes.

2. 2

   Pound the salmon and mushrooms to a paste, then rub through a sieve.

3. 3

   Add seasoning.

4. 4

   When the bread and cream mixture is cold, add it and the butter to the fish, pound until blended.

5. 5

   Add beaten eggs.

6. 6

   Put into a well-buttered mould, cover with buttered paper, and cook for 45 minutes.

7. 7

   Serve with sauce.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 188. The excerpt below is the record exactly as published.

Salmon Timbales. For a quart mould, or twelve of the smallest-sized dariole moulds, use a pound and a half of salmon, free of skin and bones ; one pint of cream, half a pint of stale bread, three-quarters of a cupful of butter, half a cupful of mushrooms, three teaspoonfuls of salt, half a teaspoonful of pepper, a slight grating of nutmeg, and four eggs

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