ksul-uasc-mscc219_043

Salmon Timbales

From a pound can of fish separate
the skin and bones and pick out dry pieces
with a silver fork.
Make a 2/3 of a cupfull of thick white sauce
with 1 heaping tablespoon each of flour
and butter and 2/3 cups milk.
Season well with salt, pepper and
a teaspoon of lemon juice and mix with
the prepared fish, when cooled add the
beaten yolk of 2 eggs, 1 teaspoon chopped
parsley and lightly stif in the
stiffly whippen whites. Turn into buttered
timbale moulds, stand in a pan
partly filled with water. Cover and
place in a moderate oven. Bake same as custard.