Evening Republican, Volume 18, Number 3, Rensselaer, Jasper County, 3 January 1914 — Timbale of Salmon. [ARTICLE]

Timbale of Salmon.

One can of salmon, four eggs, four tablespoons cream, salt and pepper to taste. Remove the salmon from the can and reject all bone and skin. Mash the salmon fine, adding slowly the cream, then add the salt and pepper and the yolk of the eggs well beaten. Beat the whites of the eggs to a stiff froth, then stir them carefully into the mixture. Fill greased custard cups two-thirds full of this mixture and put cups in a pan of hot water and bake 15 minutes. When serving, a pan of peas heated and placed as a border on the dish in which the timbales are served, makes a dainty dish.