Making Luncheon Or Supper - Wednesday - Lesson 50
Description
This section is from the book "Lessons In Cooking Through Preparation Of Meals", by Eva Robeeta Robinson. Also available from Amazon: Lessons in Cooking Through Preparation of Meals.
Making Luncheon Or Supper - Wednesday - Lesson 50
Salmon Timbales - Cream Sauce
Salmon Timbales
Remove all the skin and bones from a small can of salmon and chop fine. Add the yolks of three eggs and mix well. Then add 1 c bread crumbs, 1/2 t salt, dash pepper and 2 T melted butter. Mix all the ingredients well and add the stiffly beaten whites of the eggs. Fold in carefully and thoroughly and then put the mixture in greased timbale molds and steam 1/2 h or place the molds in a pan of hot water and bake in the oven. Cook slowly until the timbales are set. Serve with White Sauce, using the liquor from the salmon in place of part of the milk.
For Cocoa see Lesson 2.
Preparing The Meal
About 3/4 h before lunch prepare and bake the Salmon Timbales. While cooking make the White Sauce and Cocoa.
Serve the Timbales either turned out on the platter or individually, with the Sauce poured around each.
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