Salmon Timbale
Robert Ogle
Ingredients
  • 1 can 16 oz. salmon
  • 1 cup soft bread crumbs
  • 2 tbsp. melted butter
  • 2 well-beaten eggs
  • 1/4 cup milk
  • buttered peas
  1. Bone and flake can of salmon. 
  2. Add crumbs, butter, eggs, and milk. Season to taste. Mix well.
  3. Pour into 4 or 5 butter custard cups. 
  4. Bake 30 minutes in 350 oven. Unmold and serve hot with sauce below. Serve with potato rosettes (made with pastry tube) browned in oven, and garmsh with buttered peas. Serves 4 or 5. 
Sauce
Ingredients
  • 6 oz. cheddar cheese, softened
  • 1/3 cup milk
  1. Melt  the cheese in top of double boiler. Add the milk and stir till smooth.
 
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