Salmon Timbales

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 lb. fresh salmon
  • ¼ lb. blanched almonds, chopped
  • teaspoon salt
  • 1 pinch white pepper
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon onion juice
  • 1 egg
  • 1 cup whipped cream


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 pinch of pistachio coloring.