Egg Timbales

Ingredients

• half a dozen eggs
• three gills of milk
• one teaspoonful of salt
• one-eighth of a teaspoonful of pepper
• one teaspoonful of chopped parsley
• one-fourth of a teaspoonful of onion juice

Method

1. 1

   Break the eggs into a bowl, and beat them well with a fork; then add the seasoning, and beat for a minute longer.

2. 2

   Now add the milk, and stir well.

3. 3

   Butter eight timbale moulds of medium size, and pour the mixture into them.

4. 4

   Put the moulds in a deep pan, and pour in enough hot water to come almost to the top of the moulds.

5. 5

   Place in a moderate oven, and cook until firm in the centre, about twenty minutes; then turn out on a warm dish, and pour a cream or tomato sauce around them.

Nutrition per serving

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 214. The excerpt below is the record exactly as published.

Egg Timbales. For six persons use half a dozen eggs, three gills of milk, one teaspoonful of salt, one-eighth of a teaspoonful DISHES OF EGGS. 409 of pepper, one teaspoonful of chopped parsley, and one- fourth of a teaspoonful of onion juice. Break the eggs into a bowl, and beat them well with a fork; then add the seasoning, and beat for a minute longer. Now add the milk, and stir well. Butter eight timbale moulds of medium size, and pour the mixture into them. Put the moulds in a deep pan, and pour in enough hot water to come almost to the top of the moulds. Place in a moderate oven, and cook until firm in the centre, — say for about twenty minutes ; then turn out on a warm dish, and pour a cream or tomato sauce around them. This is a nice dish for breakfast, luncheon, or tea. * Griddled Eggs. Heat the griddle almost as much as for griddle-cakes. Butter it lightly, and place upon it as many eggs as you desire to cook. When they become slightly browned, turn them with a cake-turner. They will get sufficiently cooked in about a minute and a half. This is a delicate way of frying eggs. If the griddle be a very smooth one, the buttering may be omitted. Lyonnaise Eggs. If half a dozen eggs are to be cooked, use also two table-spoonfuls of butter, one of flour, one of chopped onion, three gills of milk, half a teaspoonful of salt, one- eighth of a teaspoonful of peppe

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