Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ea 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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