Timbale with Anchovy a la Prince de Galles

Ingredients

• Two eggs
• four tablespoons milk
• four tablespoons cream
• pepper
• salt
• one teaspoon anchovy paste
• eight pieces of bread
• truffles for decoration

Method

1. 1

   Dissolve anchovy paste with part of the milk; add the eggs, then the rest of the milk and cream, pepper and salt.

2. 2

   Butter timbale cups and fill; cook in oven in hot water, twelve minutes, uncovered.

3. 3

   Leave until cold.

4. 4

   When ready to serve, dip in hot water; turn out; cut each timbale in four lengthwise; serve on the pieces of bread that have been cut with the fancy ring cutter and spread with one tablespoon butter flavored with little anchovy paste; decorate across the top of the egg lengthwise with a strip of truffle and on each side of the truffle with a strip of cream through a paper bag.

5. 5

   Garnish with parsley.

6. 6

   Serve before the soup.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 14. The excerpt below is the record exactly as published.

Timbale with Anchovy a la Prince de Galles, for Eight Persons Timbale d’ Anchois a la Prince de Galles Two eggs, four tablespoons milk, four tablespoons cream, pep¬ per, salt, one teaspoon anchovy paste, eight pieces of bread, truf¬ fles for decoration. How to Make It. Dissolve anchovy paste with part of the milk; add the eggs, then the rest of the milk and cream, pepper

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