How to Cook Fish

by Myrtle Reed

FISH TIMBALES

Pound in a mortar one pound of fresh raw fish and press through a purée sieve. To every cupful of fish pulp add a tablespoonful of bread-crumbs soaked until soft in cream. Add also the beaten yolk of one egg, and salt, pepper, grated onion, and nutmeg to season. Beat thoroughly, and for every cupful of pulp, fold in the whites of two eggs beaten stiff. Fill a well-buttered mould three-quarters full, set it into a pan of warm water, cover with buttered paper, and bake for twenty minutes. Do not let the water boil. Turn out on a platter and serve with any preferred sauce.