Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Eggs
2 c Milk
1 ts Salt
1/8 ts Pepper
2 c Fish, cooked, boned, minced

Beat the eggs slightly; add the salt, pepper and milk and mix well.
Add the fish and mix. Fill well-greased custard cups or timbale-molds
2/3 full. Set in a pan of hot water and bake in a SLOW OVEN (300
degrees F) for about 1 hour, or until a knife inserted in the center
comes out clean. Run a knife around the the edge of the timbale and
turn out on a hot platter. Fill the center of the platter with any of
the following sauces: pimiento, creole, white, curry or tomato. NOTE:
Timbales may be varied by substituting green peas or finely chopped
carrots or other vegetable for 1/2 the fish. Generalized fish recipe
made specific for Sheepshead Source: FISHES AND FISHING IN LOUISIANA
published 1933 Recipe date: 01/17/33

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