{"id":4487,"slug":"timbale-of-bass","title":"Timbale of bass","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Forcemeat as above (made with any kind of bass)","butter for moulds","truffles or pimentos (optional)","any kind of fish sauce"],"ingredients_norm":["forcemeat as above","butter for mould","truffles or pimento","any kind of fish sauce"],"steps":["Make a forcemeat as above, with any kind of bass.","Fill small well-buttered timbale moulds with the forcemeat, and boil in bain-marie.","Then cover with buttered paper and put in oven for ten minutes.","Turn out on platter, and serve with any kind of fish sauce.","For a fancy decoration slices of truffles or pimentos may be cut in the shape of stars, crescents, initials, etc., and placed in the bottom of the timbale moulds, then fill with the forcemeat and cook."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w15:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"e618e652ae5802ef891a5a3565549a4639314517c4de0a99f70de220c13d7a82","created_at":"2026-08-02T16:37:02Z","updated_at":"2026-08-02T16:37:02Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/timbale-of-bass"}