Timbales of Haddock

Ingredients

• £ lb. cooked (dried) haddock
• 1 gill white stock
• 1 gill almond milk
• 4 pint aspic jelly
• £ oz. isinglass
• Cayenne
• salt
• 2 or 3 drops of tarragon vinegar

Method

1. 1

   Wet tiny dariole moulds and line them with semi-melted aspic jelly.

2. 2

   Put them on ice to set, and decorate with chillies and truffles or grated egg yolk and chopped parsley.

3. 3

   Dissolve isinglass in almond milk over the fire, then add white stock, chopped fish, cayenne, and tarragon.

4. 4

   Stir well and fill the moulds.

5. 5

   When set, turn out and garnish with chopped aspic and sliced cucumber or hard-boiled egg.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 12. The excerpt below is the record exactly as published.

TIMBALES OF HADDOCK. T i m bales d'A iglejin. £ lb. cooked (dried) haddock 1 gill white stock. 1 gill almond milk. 4 pint aspic jelly. £ oz. isinglass. Cayenne and salt. 2 or 3 drops of tarragon vinegar

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