Salmon Timbales from The Settlement Cook Book by Lizzie Black Kander
Chop salmon very fine, add almonds, seasoning, the egg yolks and the white, beaten stiff; then whipped cream and fill into buttered timbale forms, bake in pan half filled with cold water 15 minutes...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Timbale mold
- Pastry brush
- Baking pan
- Oven
- Fine-mesh sieve
- Spoon
- Measuring spoon
- Grater
Ingredients
- ¼ lb. blanched almonds, chopped
- 1 lb. fresh salmon
- 1 pinch white pepper
- ⅛ teaspoon salt
- 1 teaspoon onion juice
- 1 teaspoon Worcestershire sauce
- 1 cup whipped cream
- 1 egg
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