Timbale of Fish

Ingredients

• half a pound of fish
• rather more than a gill of white sauce
• two whole eggs
• a small minced onion
• a table-spoonful of flour
• a gill of stock
• very little milk
• a little salt
• a little pepper
• a squeeze of lemon-juice
• a few drops of anchovy essence

Method

1. 1

   Pick the fish from skin and bone, cut into fine dice, and mix with white sauce.

2. 2

   Season with salt, pepper, parsley, and lemon juice.

3. 3

   Mix in eggs, put in a greased timbale-mould, cover with buttered paper, and steam for three-quarters of an hour.

4. 4

   Turn onto a dish and pour over a sauce made by frying onion in butter, mixing with flour, stock, and milk.

5. 5

   Stir until it boils, strain, and warm up with seasoning.

Nutrition per serving

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 17. The excerpt below is the record exactly as published.

Timbale of Fish Pick the fish from skin and bone, after it has been cooked, cut it into fine dice and mix about half a pound of fish with rather more than a gill of white sauce; season with salt and pepper, a little chopped parsley, and lemon-juice. Mix two whole eggs thoroughly into it, put it in a plain greased timbale-mould PLATE V. ir ^ 1. Truite Saumonee a la Norvegienne. 2. Sole a la Stella. 3. Cutlets a la Rouge et Noir. 4. Medallions of Foie Gras a la Rosiere. 5. Whiting a la Russe. ^^'^^rr^^r^ ( P 'Tli Lie] FISH 41 Twist a buttered paper over it, and steam (do not let it boil) for three-quarters of an hour ; then turn it on to a dish, and pour over it a sauce made by frying a small minced onion in a little butter till on the point of turning brown, mix this with a table-spoonful of flour that has been mixed with a gill of stock and very little milk. Stir till it boils, then strain and return to the stewpan to warm up ; adding a little salt, pepper, a few drops of anchovy essence, and a squeeze of lemon-juice

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