Timbale of Salmon

Ingredients

• one can of salmon
• four tablespoonfuls of thick cream
• the unbeaten whites of two eggs
• Salt
• pepper
• Two tablespoons of flour
• one-half cup butter
• one pint boiling water
• flavor with lime juice

Method

1. 1

   Remove skin and bone from salmon, beat in cream and egg whites.

2. 2

   Fill small cups with the mixture, bake in hot water for twenty minutes.

3. 3

   Serve with butter sauce made by stirring flour and butter, adding boiling water until thickened, and flavoring with lime juice.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 53. The excerpt below is the record exactly as published.

TIMBALE OE salmon. Remove the bone and skin from one can of salmon, add grad- ually, beating all the time, four tablespoonfuls of thick cream and the unbeaten whites of two eggs. Salt and pepper to taste. Fill small cups or egg cups with the mixture, stand in a dish of hot water and bake twenty minutes. When done turn out of cups on plates and pour over them the following sauce. Butter Sauce : Two tablespoons of flour, one-half cup butter, one pint boiling water. Stir butter and flour, gradually add boiling water, stirring constantly until it thickens, flavor with lime juice

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