Fish Timbales

Ingredients

• 1 cup raw fish (approx. 135g)
• ¼ cup almonds (approx. 35g)
• 1 teaspoon salt
• few drops onion juice
• few grains cayenne
• 1 cup whipped cream (approx. 120g)
• 4 egg whites
• 1 tablespoon lemon juice

Method

1. Chop fish and press through a sieve; add onion juice, lemon juice, salt and pepper.
2. When well mixed add whipped cream, almonds finely chopped, and egg whites beaten to a stiff froth.
3. Fill buttered timbale molds with this mixture, set in pan of hot water, and bake ten to fifteen minutes.
4. Serve hot with Cucumber or Tomato Sauce, or cold, with Mayonnaise Dressing.

Title

Lowney’s Cook Book

Author

Maria Willet Howard