Timbales

Ingredients

• One cup of sifted flour
• one cup sweet milk
• two eggs
• one-half teaspoon salt
• same of sugar
• two tablespoons olive oil

Method

1. 1

   Prepare batter and fry in hot lard.

2. 2

   Fill with a mixture of oysters, sweetbreads, or chicken, thickened with milk or cream.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 10. The excerpt below is the record exactly as published.

two eggs, juice of one-half lemon, one saltspoon salt, few grains cayenne pepper, one-half cup boiling water. Rub but- ter to a cream, add yolks one at a time, and beat well ; then add lemon juice, salt and pepper. Just before serving add boiling water, stir rapidly till it thickens like custard. Pour sauce around (not over) the fish on platter. BLANQUETTE OF SALMON. Sarah Crane. Heat one pint of milk and cream ; cook two table- spoonfuls of butter and two tablespoonfuls of flour; when bubbling add gradually the hot cream. Put in the cream one can of salmon, one teaspoonful of lemon juice, one-fourth teaspoonful of pepper, one teaspoon- ful of salt and a speck of cayenne. Serve with a border of mashed potatoes. Grate the yolk of a hard-boiled egg over the top. SALMON LOAF. Mrs. J. B. Brown. One pound can salmon, two eggs beaten separately, one-half cup bread crumbs, four tablespoons softened butter, one tablespoon minced parsley. Mix all thoroughly, pack in a mould lined with buttered paper, steam one hour, and serve with sauce made as follows : One cup milk thickened with corn starch, one heaping tablespoon butter ; add salmon liquor, one teaspoon to- mato catsup, a little cayenne pepper, one unbeaten egg stirred in very carefully just before removing from fire. SALMON LOAF NO 2. Joanna Mitchell. One pound can of salmon worked up fine, one egg 28 FISH well beaten, one cup of milk, one-half cup of cracker crumbs. Add all together and steam for one hour. Pinch of salt. SALMON SOUFFLE. Mrs. J. H. Wolf. One can salmon, picked into small pieces ; salt and pepper. . Dressing: One pint milk, three eggs, two tablespoons of flour, butter size of an egg, a little salt. Scald the milk in a double boiler ; add eggs, beaten light, then the flour stirred with a little milk and lastly the butter. Boil until thick, stirring constantly. Grease a baking dish and put in a layer of salmon, then a layer of dressing and so on, until all is used. Spread the top with bread crumbs and bake twenty minutes. Salmon may be broiled as white fish or made into tym- bales by packing creamed salmon (using two to four eggs) closely covered in gem pans. Set in a pan of hot water and bake one-half hour. Turn on hot plat- ter and pour white sauce around them. CREAMED SHRIMPS. Yolks of two eggs beaten smooth, one-half pint cream or milk, two teaspoons of anchovy sauce, a little seasoning of salt and pepper, add a little thickening of flour and milk and last put in one pint of shrimps and cook a very little until it thickens. Serve on buttered toast or wafer. T D.I BALES. Mrs. Eliza B. Smith. For making the batter : One cup of sifted flour, one cup sweet milk, two eggs, one-half teaspoon salt, same of sugar, two tablespoons olive oil. Have a kettle of lard hot, just as we fry. doughnuts. Put the iron in the hot lard about twenty- minutes before you begin to fry them. Wipe the grease all oft the iron every time be- fore putting in the batter. Tissue paper is best to use. The filling for the timbales

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