Timbale of Bass
From The Hotel St. Francis cook book, 1919
Serves 1
For decoration, use slices of truffles or pimentos cut into shapes.
Presented as published in 1919. 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 The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 31. The excerpt below is the record exactly as published.
Timbale of bass. Make a force meat as above, with any kind of bass, fill small well-buttered timbale moulds, and boil in bain-marie. Then cover with buttered paper
Cook this with the app: pantry check, scaling, and the assistant.