Salmon Timbales

• 1 lb. fresh salmon
• ¼ lb. blanched almonds, chopped
• ⅛

Chop salmon very fine, add almonds, seasoning, the egg yolks and the white, beaten stiff; then whipped cream and fill into buttered timbale forms, bake in pan half filled with cold water 15 minutes.

Turn them out in warm plates, and serve at once with Cream Sauce, colored with a