Egg Timbales

Ingredients

• 1 tablespoon butter
• 3 eggs
• 1 tablespoon flour
• Salt and pepper
• 1/2 cup scalded milk
• Cayenne

Method

No method was recorded for this recipe.

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 38. The excerpt below is the record exactly as published.

tablespoons butter Salt and pepper Beat the eggs just enough to mix the whites and yolks, and add salt and pepper. Heat butter in an omelet-pan, pour a little of it into the beaten eggs and allow the remainder to get hot. Turn the eggs into the pan and as the mixture cooks on the bottom and sides, prick it with a fork so that the egg on top will pene- trate the cooked surface, and run under the sides. The work must be done quickly and carefully so that the eggs are not all stirred up like scrambled eggs. While the eggs are still soft, but slightly thickened, fold over, let stand a few minutes to brown, and turn on to a hot dish. VARIATIONS OF PLAIN OMELET Variations of the plain puffy omelet or the plain French omelet may be made by adding any of the following ingredients to the omelet before it is put into the pan to cook, or by spreading one of them on top just before the omelet is folded. Allow one table- spoon of mixture to each two eggs used. Fish — Use any cooked fish. Chop it fine, season with salt and pepper and moisten with a little cream. Spread on the omelet before folding. Ham or other meat — Scatter finely chopped meat over the center of the omelet while it is cooking. The meat may be im- proved by browning in a small amount of fat before it is added. Cheese or parsley — Prepare as for ham omelet. Onion — ^lix one tablespoon chopped onion and one teaspoon chopped parsley. Add to the omelet mixture before cooking. Jelly — Spread any jelly or jam over the omelet just before folding. OYSTER OMELET 12 oysters i cup cream 3^ tablespoon flour 6 eggs 2 tablespoons butter Salt and pepper Chop the oysters. Make a sauce of the flour, butter and the cream. Add the well-beaten eggs, season with salt and pepper, stir in the oysters and cook as a plain omelet. JVJiaf could be more tempting than a salad of greens, such as endive, chicory and lettuce? To turn an egg salad into a daisy salad, use the iL'hites as petals and make centers of the yolks ^ Asparagus salad, ivith pepper rings as garnish, is sJwzvn above sep- arated for easy serving The alligator pear, or avocado, requires the simplest of dressings zi'hen served as a salad NEW DELINEATOR RECIPES 95 EGG TIMBALES I tablespoon butter 3 eggs I tablespoon flour Salt and pepper Yz cup scalded milk Cayenne

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