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LOBSTER TIMBALES
(Boston Cooking-School Cook Book, 1896)
Sprinkle slightly buttered Dario or timbale moulds with lobster coral rubbed through a strainer.
Line moulds with Fish Force-meat, fill centres with Creamed Lobster, and cover with force-meat.
Put in a pan, half surround with hot water, place over moulds buttered paper, and bake twenty minutes in a moderate oven.
Serve with Lobster or Bechamel Sauce.
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