Crappie Timbales
Ingredients
1 c fish, raw, put thru sieve
1 cayenne, dash
1 tb almonds, chopped, blanched
1 c heavy cream
1/2 ts salt
2 egg whites, stiffly beaten
Instructions
This is a good way to use small quantities of fresh or left-over
fish. Mix together the fish, almonds, seasoning and cream, then fold
in the egg whites and fill well-greased timbale molds. Bake in a
quick oven (375 degrees ?) for about 12 minutes. Unmold and serve
with Hollandaise sauce. Generalized recipe made specific for Crappies
Source: FISHES AND FISHING IN LOUISIANA published 1933 Recipe date:
01/17/33
1 c fish, raw, put thru sieve
1 cayenne, dash
1 tb almonds, chopped, blanched
1 c heavy cream
1/2 ts salt
2 egg whites, stiffly beaten
Instructions
This is a good way to use small quantities of fresh or left-over
fish. Mix together the fish, almonds, seasoning and cream, then fold
in the egg whites and fill well-greased timbale molds. Bake in a
quick oven (375 degrees ?) for about 12 minutes. Unmold and serve
with Hollandaise sauce. Generalized recipe made specific for Crappies
Source: FISHES AND FISHING IN LOUISIANA published 1933 Recipe date:
01/17/33
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