Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Imperial Fish Timbales

• 1 cup cooked fish
  2 tablespoons butter
  2 tablespoons flour
  ¾ cup milk
  3 egg yolks
  1 teaspoon salt
  few grains cayenne
  1 tablespoon lemon juice
  1 teaspoon parsley
  3 egg whites

Melt butter; add flour, milk, seasonings and parsley; cook five minutes. Add fish, boil two minutes; add egg yolks. Cool. Fold in stiffly beaten whites. Fill molds with this mixture. Set in a pan of hot water and bake twenty minutes.

Remove from mold and serve at once with [Lobster], [Shrimp], or [Hollandaise Sauce].