White Fish Timbales with Mushroom Sauce

Ingredients

• two tablespoonfuls of butter
• same of flour
• one cup of hot cream
• a cup of cold cooked fish
• yolks of three eggs

Method

1. 1

   Rub butter and flour to a smooth paste, add hot cream, and cook until boiling.

2. 2

   Add minced fish and beaten yolks.

3. 3

   Cool, fold in beaten egg whites, fill timbale cups, and bake for twenty minutes.

4. 4

   Serve with mushroom sauce.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 11. The excerpt below is the record exactly as published.

WHITE FISH TIMBALES WITH MUSHROOM SAUCE. Mrs. H. D. Richardson. Rub together two tablespoonfuls of butter and same of flour, to smooth paste. Add one cup of hot cream; stir and cook until it comes to boiling point, season with salt, a dash of cayenne and half teaspoon of lemon juice. Add a cud of cold cooked fish, minced fine, and heat thoroughly; add yolks of three eggs

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