Sheepshead Timbales Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4: Eggs,
2 cup: Milk,
1 tsp: Salt,
1/8 tsp: Pepper,
2 cup: Fish, cooked, boned, minced
Directions:
Beat the eggs slightly; add the salt, pepper and milk and mix well.
Add the fish and mix. Fill well-greased custard cups or timbale-molds
2/3 full. Set in a pan of hot water and bake in a SLOW OVEN (300
degrees F) for about 1 hour, or until a knife inserted in the center
comes out clean. Run a knife around the the edge of the timbale and
turn out on a hot platter. Fill the center of the platter with any of
the following sauces: pimiento, creole, white, curry or tomato. NOTE:
Timbales may be varied by substituting green peas or finely chopped
carrots or other vegetable for 1/2 the fish. Generalized fish recipe
made specific for Sheepshead Source: FISHES AND FISHING IN LOUISIANA
published 1933 Recipe date: 01/17/33
Source from luhu.jp
Add the fish and mix. Fill well-greased custard cups or timbale-molds
2/3 full. Set in a pan of hot water and bake in a SLOW OVEN (300
degrees F) for about 1 hour, or until a knife inserted in the center
comes out clean. Run a knife around the the edge of the timbale and
turn out on a hot platter. Fill the center of the platter with any of
the following sauces: pimiento, creole, white, curry or tomato. NOTE:
Timbales may be varied by substituting green peas or finely chopped
carrots or other vegetable for 1/2 the fish. Generalized fish recipe
made specific for Sheepshead Source: FISHES AND FISHING IN LOUISIANA
published 1933 Recipe date: 01/17/33
Source from luhu.jp