Saturday, May 16, 2009

Salmon Timbale in White Sauce

1 can salmon
1 cupful soft bread crumbs
1 1/2 teaspoonfuls chopped parsley
1/2 teaspoonful salt
1 or 2 eggs
1 tablespoonful lemon juice
1/4 to 1/2 cupful milk

Mix all the ingredients thoroughly, adding enough milk to moisten. Pour into buttered timbale molds or into one bowl. Place on a rack in a pan, surround with hot water, and cover. Bake in the oven or cook on top of the range until the fish mixture is firm and is heated thoroughly. Turn out, and serve with White Sauce (below) to which chopped parsley has been added.

White Sauce
2 tablespoonfuls flour
1 1/2 tablespoonfuls salmon oil
1/2 teaspoonful salt
White pepper
1/2 cupful milk
1/2 cupful vegetable stock

For the White Sauce, use the oil drained from the salmon. Heat the oil; when it bubbles, add the flour and salt, mixing thoroughly. Add a small portion of the milk and stock. Heat and stir continually until it thickens. Add another portion of the milk and stock and proceed as before. Continue until all the milk has been added. The sauce is sufficiently cooked when it reaches the boiling point after the last quantity of milk and stock has been added.

Peas in White Sauce make a pleasing addition to Salmon Timbale.


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