'1/4 cup unsalted butter or margarine'
'1 1/4 cups milk'
'1/2 cup breadcrumbs, preferably fresh'
'4 eggs, lightly beaten'
'1/2 pound crab meat, rinsed and drained, finely chopped'
'2 tablespoons chopped parsley'
'2 tablespoons chopped cilantro'
'1/2 tablespoon freshly squeezed lemon juice'
'to taste salt and black pepper'
'optional medium-sized shrimp for garnish'
Mousseline Sauce:
'3 egg yolks'
'1 tablespoon freshly squeezed lemon juice'
'1/2 cup melted butter'
'2 tablespoons warm water'
'1/3 cup heavy cream, whipped or from a can, without the serum'
'1/4 cup unsalted butter or margarine'
'1 1/4 cups milk'
'1/2 cup breadcrumbs, preferably fresh'
'4 eggs, lightly beaten'
'1/2 pound crab meat, rinsed and drained, finely chopped'
'2 tablespoons chopped parsley'
'2 tablespoons chopped cilantro'
'1/2 tablespoon freshly squeezed lemon juice'
'to taste salt and black pepper'
'optional medium-sized shrimp for garnish'
Mousseline Sauce:
'3 egg yolks'
'1 tablespoon freshly squeezed lemon juice'
'1/2 cup melted butter'
'2 tablespoons warm water'
'1/3 cup heavy cream, whipped or from a can, without the serum'
Preheat the oven to moderate temperature (180°C)
Melt the butter in a medium saucepan
Add the milk and breadcrumbs
Cook over medium heat, stirring constantly for 5 minutes
A little at a time, add the eggs and beat well
Add the crab meat, parsley, and cilantro
Season with salt and pepper to taste
Place the mixture into 4 individual buttered molds or one large mold
Place the molds in a baking dish
Add warm water that reaches half of the mold height
Bake until, when inserting a knife, it comes out clean
This takes about 20 to 30 minutes
Remove from the oven and water
Let it rest for 5 minutes
Prepare the sauce: beat the egg yolks with lemon juice in a hot water bath over warm water until smooth
Add the melted butter slowly, beating well
Add the warm water slowly, continuing to beat with a wooden spoon
Season with salt and pepper to taste
Cook while stirring, until the mixture thickens slightly
This takes about 1 minute
Add the heavy cream
Serve immediately
Run a knife around the timbale and unmold it
Place the sauce around the timbale
Garnish with parsley or cilantro and shrimp, if desired
Serve immediately
This dish can be made with cooked fish well chopped (2 cups), chicken, or ham.
