Salmon Timbales

Drain the liquor from one can of salmon and remove all pieces of skin and bone; mash fine with a fork and mix with three eggs beaten light without separating, season with salt and pepper, one tea spoonful of lemon juice and a teaspoonful of parsley chopped fine; place in greased individual molds, place in a baking pan and pour in water until the moulds are two-thirds covered, cover with greased paper and bake in a moderate oven for 15 minues. Serve with a half pint of cream sauce, to which has been added the yolk of one egg just before removing the sauce from the fire.

Lobster Timbales

One can of lobster or two two-pound fresh lobsters, one cup of stale bread crumbs, one cup of milk, half cup of cream, four teaspoonfuls of essence of anchovy, level teaspoonful of salt, few grains of cayenne and the whites of six eggs. Chop the lobster fine; place the milk and bread crumbs in a saucepan and cook to a paste, add the cream, anchovy, salt and pepper, add this to the lobster and stir in carefully the whites of the eggs beaten stiff; turn into small timbale moulds, filling three-fourths full; place in a pan of hot water; cover with buttered paper and bake twenty minutes. Serve with lobster sauce.