LOBSTER TIMBALES

(Boston Cooking-School Cook Book, 1896)


Sprinkle slightly buttered Dario or timbale moulds with lobster coral rubbed through a strainer.

Line moulds with Fish Force-meat, fill centres with Creamed Lobster, and cover with force-meat.

Put in a pan, half surround with hot water, place over moulds buttered paper, and bake twenty minutes in a moderate oven.

Serve with Lobster or Bechamel Sauce.
 

 

LOBSTER RECIPES
 

  Home   |   Fish Information   |   Seafood Soups   |   Fish Recipes   |   SHELLFISH RECIPES   |   Forcemeats etc   |   Seafood Sauces   |   Key West Recipes   |   Bibliography   |   Links  
Perch

Classic Seafood Recipes & Fish Recipes

Shellfish Recipes: Clams, Crab, Lobster, Oysters, Scallops & Shrimp

 

Please feel free to link to any pages of SeafoodFish.com from your website.
For permission to use any of this content please E-mail: james@seafoodfish.com
Original material copyright © 1990 - 2017 James T. Ehler unless otherwise noted.
All rights reserved.     You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.