Egg Timbales

Ingredients

• 1 tablespoon butter
• 1 tablespoon chopped parsley
• 1 tablespoon flour
• 1/4 cup milk
• 3 eggs
• Few grains celery salt
• 1 1/2 teaspoon pepper
• Few grains cayenne

Method

1. 1

   Make sauce of butter, flour, and milk.

2. 2

   Add yolks, beaten until thick and lemon-colored, and seasonings.

3. 3

   Beat egg whites until stiff and cut and fold into first mixture.

4. 4

   Turn into buttered molds, set in pan of hot water, and bake in moderate oven (350° F.) until firm (30 to 45 minutes).

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 154. The excerpt below is the record exactly as published.

eam 1 teaspoon pepper 2 tablespoons butter Add salt, pepper, and milk to eggs. Heat omelet pan, put in butter, and when melted turn in mixture. Cook over slow heat until of creamy consistency, constantly stirring and scraping from bottom and sides of pan. Do not overcook. Ham or bacon fat may be used in place of butter. Sour cream is delicious in place of milk. Scrambled eggs may be cooked in a double boiler. Serves 4. With Anchovy Toast. Serve on-thin slices of buttered toast spread with anchovy paste. A la Turk. Pour over 6 slices of toast. Put 1 tablespoon Tomato Purée (p. 191) on each piece, and in the center of purée, Y% tablespoon chicken liver sautéed in bacon fat. A la Buckingham. Pour scrambled eggs, slightly underdone, over 5 slices Milk Toast (p. 65), sprinkle with 4 tablespoons grated, mild cheese. Put in oven to melt cheese and finish cooking eggs. New York Style. Cook 1 cup Julienne-shaped pieces of uncooked ham (1 thin slice) with 2 tablespoons chopped onion and 14% tablespoons butter. After 5 minutes, add 5 mushroom caps, peeled and sliced, and cook 5 minutes longer. Serve as border around eggs. Garnish with parsley. SCRAMBLED EGGS WITH TOMATOES 1 small slice onion 1 teaspoon sugar 2 tablespoons butter 1% teaspoon salt 1 cup tomatoes Few grains pepper 4 eggs, slightly beaten Cook onion in butter 5 minutes. Add tomatoes, sugar, salt, and pepper. Cook 5 minutes. Add eggs. Cook as above. Serves 4. SCRAMBLED EGGS A LA CREOLE 3 tablespoons butter 1 tablespoon capers 1 tablespoon chopped onion V4 teaspoon salt 134 cups tomatoes, drained Few grains cayenne 1 tablespoon sliced mushrooms 5 eggs, slightly beaten Cook onion in butter 3 minutes. Add tomatoes and cook 8 min- utes. Add other ingredients and cook as above. Serves 6. 370 THE BOSTON COOKING-SCHOOL COOK BOOK SCRAMBLED EGGS WITH MUSHROOMS 11% cups mushrooms, cleaned Vy teaspoon salt and broken in pieces Few grains cayenne 4 tablespoons butter 4 eggs, slightly beaten Flour for dredging V% teaspoon salt Few drops onion juice % teaspoon pepper Melt butter, add mushrooms dredged with flour, onion juice, salt and cayenne. Cook 8 minutes. Add eggs, salt, and pepper and cook like plain Scrambled Eggs. a EGGS A LA CARACAS 2 ounces dried beef Few grains cinnamon 1 cup tomatoes Few grains cayenne 4 cup grated cheese 2 tablespoons butter Few drops onion juice 3 eggs, well beaten Pick over beef and chop fine, add tomatoes, cheese, onion juice, cinnamon, and cayenne. Melt butter, add mixture, and when heated, add eggs. Cook like plain Scrambled Eggs. FRIED EGGS Heat omelet pan. Put in 1 tablespoon butter or other cooking fat, such as lard, pork, ham, or bacon fat. When melted, slip in an egg, and cook until the white is firm. If desired, turn and cook the other siae. Add more fat as needed, using just enough to keep egg from sticking. During cooking, pour fat over eggs with spoon. Buttered Eggs ala Roberts. Fry 6 eggs in butter on one side only. Arrange on hot platter. Pour around Roberts Sauce (p. 196) and garnish with parsley. Buttered Eggs with Tomatoes. Serve eggs fried in butter on sautéed tomato slices (p. 481). EGGS AU BEURRE NOIR Butter Pepper Salt 4 eggs 1 tablespoon vinegar Melt 1 tablespoon butter in hot omelet pan. Carefully slip in eggs, one at a time. Sprinkle with salt and pepper. Cook until whites are firm. Remove carefully to hot platter. In same pan brown 2 tablespoons butter, add vinegar, and pour over eggs. EGGS Bird FLUFFY EGG NEST (Individual) 1 egg Salt, pepper ¥% teaspoon butter 1 slice toast Beat egg white until stiff with few grains salt. Arrange on toast. Make depression in center. Put in butter. Slip in egg yolk. Bake in moderately hot oven (375° F.) until set. With Chicken or Ham. Spread toast with deviled ham or minced cooked chicken or ham or any left-over meat, well seasoned. With Cheese. Fold 1 teaspoon grated cheese into egg white. EGG SOUFFLE 2 tablespoons butter 1 cup scalded cream 2 tablespoons flour 4 eggs 1 cup scalded milk 1 teaspoon salt Few grains cayenne Cream butter, add flour, and pour on gradually milk and cream. Cook in double boiler 5 minutes, add egg yolks, beaten until thick and lemon-colored. Remove from fire, add seasonings, fold in egg whites beaten until stiff. Turn into buttered dish or buttered individual molds, set in pan of hot water, and bake in slow oven (300° F.) 45 to 60 minutes or until firm. Serve from baking dish. Egg Soufflé may be served with Thin White Sauce (p. 192), highly seasoned with celery salt, paprika, and onion juice. Serves 4 to 6. EGG TIMBALES 1 tablespoon butter 1 tablespoon chopped parsley 1 tablespoon flour VY teaspoon salt 24 cup milk 1% teaspoon pepper 3 eggs Few grains celery salt Few grains cayenne

Cook this with the app: pantry check, scaling, and the assistant.