SHEEPSHEAD TIMBALES

      Title: SHEEPSHEAD TIMBALES
  Categories: Wildgame, Fish
       Yield: 1 Servings
  
       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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