Timbales of Fish

Ingredients

• Cooked fish
• Parsley sauce
• Cream
• Chili and Tarragon vinegar
• The white of one egg

Method

1. 1

   Put the fish through a wire sieve, and mix it with some cream and the whipped-up white of egg; fill small buttered tins, and steam for twenty minutes.

2. 2

   Serve with parsley and butter, with a little Chili and Tarragon vinegar, and pepper and salt added to it.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 7. The excerpt below is the record exactly as published.

TIMBALES OF FISH Ingredients Cooked fish. Parsley sauce. Cream. Chili and Tarragon vinegar. The white of one egg

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