Salmon Timbales

Ingredients

• a small can of salmon
• the yolks of three eggs
• 1 c bread crumbs
• ½ t salt
• dash pepper
• 2 T melted butter

Method

1. 1

   Remove skin and bones from salmon, chop fine.

2. 2

   Mix with egg yolks, bread crumbs, salt, pepper, and melted butter.

3. 3

   Fold in beaten egg whites.

4. 4

   Steam or bake in molds until set.

5. 5

   Serve with White Sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 45. The excerpt below is the record exactly as published.

t salt, dash pepper and i T butter. Mix well, add 2 lightly beaten eggs and sufficient bread crumbs to make the mixture thick enough to roll. Shape into balls or any form desired and fry in deep fat. See the article on Frying, page 103. Preparing the Meal About I h before lunch start the Danish soup. Also prepare the croquettes for frying, if this was not done immediately after breakfast. Allow 10 or 15 m for heating the fat and 10 m for cooking the croquettes. Fry just before serving the soup and keep hot until needed. Before washing the dishes see that the fat is strained and put away for future use. 82 LESSONS IN COOKING DINNER Tuesday Lesson 48 PORK TENDERLOIN — GRAVY MASHED POTATOES SCALLOPED PUMPKIN AND RICE ORANGE SURPRISE Pork Tenderloin Have the butcher "French" the tenderloin, i. e., cut across the grain about i inch thick and then flatten with a stroke of the cleaver. Wipe each piece with a damp cloth to remove any bits of bone dust, etc. Grease the frying pan and when very hot put in the pieces of tenderloin. Brown on one side, then the other. Lower the flame, add about ^ c hot water, cover the pan closely and cook at least 15 m. Pork requires long cook- ing so that it be thoroughly done. At the end of this time the liquid, a very thick brown sticky substance, should have simmered down to about i T. Add 2 T flour, more butter, if necessary, then the milk, water, stock or whatever combination of liquids is desired to be used for the gravy. Boil a few minutes, adding salt if necessary. Scalloped Pumpkin and Rice In a baking dish arrange a layer of mashed pumpkin, over this a layer of cooked rice, and then a layer of Cream Sauce. Proceed in this manner until i c of each ingredient has been used, sprinkling buttered crumbs over the top. Place in the oven until well heated through and browned on top. To cook pumpkin, cut in two, scrape out the interior mass of seeds, pare and cut into small pieces. Now either cover with boiling water or else put in a steamer and cook until tender. Put through a vegetable press, season with salt, pepper and butter. Canned pumpkin may be used. Orange Surprise Heat ^ c orange juice and % c sugar over hot water; beat the yolks of 2 eggs, add 34 c sugar, stir into the hot mixture and cook until the spoon is coated with the cus- tard ; add i T of gelatine, softened in ^ c cold water and strain the entire mixture into i^^ c cream. Stir over ice water until the gelatine begins to stiffen, then pour into the NOVEMBEB MENUS 83 empty shells of orange skins. Care must be taken in extract- ing the juice from the oranges not to break the skins so that the pulp may be scraped out and the cavities filled. It may be put into a large or individual molds instead of orange cups. After the jelly has become stiff cover the tops of the oranges with the egg whites beaten stiffly with ^ c sugar. Serve very cold. Preparing the Meal Prepare and bake the scalloped pumpkin and rice, then cook the meat. Prepare the mashed potatoes, using those left from the preceding day. Make the gravy. Ser^(g ,the dinner, the dessert being already made. BREAKFAST Wednesday Lesson 49 STEWED APRICOTS OATMEAL FRITTERS BUTTERED TOAST COFFEE Stewed Apricots Wash }4 pound dried apricots well, then cover with hot water and soak over night, or if more convenient, several hours during the day, so that they may be cooked the same day. Cook very slowly in the same water in which they were soaked, until tender throughout, and yet have retained their shape. If necessary, add sugar. Oatmeal Fritters Put leftover oatmeal into a small mold and stand away to harden. When ready to use turn it out, cut in slices }^ inch thick and then into strips i inch wide ; dip in egg, roll in bread crumbs and fry. Drain on brown paper, dust with powdered sugar and serve. For Buttered Toast see Lesson i. Preparing the Meal Egg and crumb the croquettes. While the fat is heat- ing make the coffee and toast. Fry the croquettes and serve the breakfast. 84 LESSONS IN COOKING LUNCHEON OR SUPPER Wednesday Lesson 50 SALMON TIMBALES — CREAM SAUCE BREAD AND BUTTER COCOA Salmon Timbales Remove all the skin and bones from a small can of salmon and chop fine. Add the yolks of three eggs and mix well. Then add i c bread crumbs, yi t salt, dash pep- per and 2 T melted butter

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