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Lamb Timbales




Source of Recipe


1948


Recipe Introduction


serves 2


List of Ingredients




1 egg
1/4 teaspoon salt
1/2 cup unsweetened grapefruit juice
3/4 cup ground cooked lamb
I tablespoon butter
I teaspoon flour
1/2 cup tomato juice
pinch sugar


Recipe



Combine egg, salt and grapefruit juice in medium-sized bowl and beat with rotary egg beater until well blended. Remove fat, if present, from leftover cooked lamb and force through meat grinder, letting ground meat drop into bowl with egg mixture. Stir until thoroughly mixed. Turn mixture into greased timbale molds or custard cups. Set molds in pan containing 1/2-inch hot water. Bake in moderate oven (375° F.) about 20 minutes, or just until firm, like a custard;
To prepare sauce, melt butter in skillet. Do not permit to brown, and when melted, reduce heat to low. Stir in flour until blended. Add tomato juice and sugar, and stir constantly until smooth and sauce thickens. Remove timbales from molds to heated dish and cover with tomato sauce. Serve hot.