CRAPPIE TIMBALES

      Title: CRAPPIE TIMBALES
  Categories: Wildgame, Fish
       Yield: 1 Servings
  
       1 c  Fish, raw, put thru sieve
            Cayenne, dash
       1 tb Almonds, chopped, blanched
       1 c  Heavy cream
     1/2 ts Salt
       2    Egg whites, stiffly beaten
  
   This is a good way to use small quantities of fresh or left-over
   fish. Mix together the fish, almonds, seasoning and cream, then fold
   in the egg whites and fill well-greased timbale molds. Bake in a
   quick oven (375 degrees ?) for about 12 minutes. Unmold and serve
   with Hollandaise sauce. Generalized recipe made specific for Crappies
   Source: FISHES AND FISHING IN LOUISIANA published 1933 Recipe date:
   01/17/33

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