Salmon Timbales

Ingredients

• One and one-half cups of cold boiled or canned salmon
• 1/2 cup of cream or milk
• 2 tablespoons of bread crumbs
• 1 tablespoon lemon juice
• 1 teaspoon chopped parsley
• 3 eggs
• 1/4 teaspoon of salt
• a dash of cayenne pepper
• a few drops of onion juice

Method

1. 1

   Put cream in saucepan, add all seasoning.

2. 2

   When hot, add salmon and mash fine.

3. 3

   When boiling, add the beaten yolks.

4. 4

   Remove from fire, and fold in lightly the beaten whites.

5. 5

   Fill greased timbale cups 2/3 full.

6. 6

   Place in a pan of hot water, and bake for 20 minutes.

7. 7

   Turn out on plates, and serve with Hollandaise sauce.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 114. The excerpt below is the record exactly as published.

Salmon Timbales. One and one-half cups of cold boiled or canned salmon, % cup of cream or milk, 2 tablespoons of bread crumbs, 1 tablespoon lemon juice, 1 teaspoon chopped parsley, 3 eggs, ^ teaspoon of salt, a dash of cayenne pepper and a few drops of onion juice

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