Salmon Timbals, Maltese Style

Name: Salmon Timbals, Maltese Style
Ingredients: Prepare a salmon forcemeat as explained in the previous receipt.; Decorate some small timbal moulds; fill the cavity with a salpicon of truffles, mushrooms and parboiled oysters; mixed with Veloute sauce; thickened with egg yolks

From "Dainty dishes", 1903

Presented as published in 1903. 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 "Dainty dishes" (1903) by Adolphe Meyer, page 12. The excerpt below is the record exactly as published.

SALMON TiMBALS, Maltese Style. Prepare a salmon forcemeat as explained in the pre- vious receipt. Decorate some small timbal moulds ; line them with the forcemeat (so as to leave a cavity) ; fill the cavity with a salpicon of truffles, mushrooms and parboiled oysters (all cut in small squares, mixed with Veloute sauce and thickened with egg yolks

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