COLD FISH TIMBALES
Use any kind of fine white fish in season for these. Cook the fish, trim it, put it through a coarse sieve, talc ing care to remove all skin and bones Blend with mashed potatoes, a cupful of boiled rice, a little mashed cooked carrot, a tablespoonful (or more) of cream, the grated rind of a lemon, and seasoning to taste. Add strong fish stock to bring the mixture to tile right consistency for turning out, making sure beforehand' that the stock itself will set when cold. Divide the preparation into =mall moulds and put aside in a cool place to set. Mix some more of the fisb stock with a little lemon juice and turn this on to a large plate to set into a jelly. When required, turn out the con tents of the moulds on to a bed of salad, garnish with cut lemon and chopped fish jelly, and put a little pile of mashed carrot on. top of each mould.
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https://paperspast.natlib.govt.nz/newspapers/SUNAK19300607.2.179
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Sun (Auckland), Volume IV, Issue 992, 7 June 1930, Page 23
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167COLD FISH TIMBALES Sun (Auckland), Volume IV, Issue 992, 7 June 1930, Page 23
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