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

   Combine all ingredients and prepare as desired.

Nutrition per serving

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 213. The excerpt below is the record exactly as published.

one-eighth of a teaspoonful of pepper. 408 MISS PARLOA'S KITCHEN COMPANION. Beat the eggs well, and add to them the salt, pep- per, and milk. Put the butter in a bright saucepan, and place on the stove. When it becomes melted, pour the egg mixture into the saucepan, and set the pan in another containing boiling water. Stir the egg mixture until a thick, creamy mass is formed ; then take from the fire immediately, and serve in a warm dish without delay. Poached eggs can be enjoyed in perfection only when the whole mass is smooth and creamy. It is necessary that there should be a constant stirring during the cooking, and that the egg mixture should be turned out of the saucepan the instant it is done. About eight minutes will be needed for cooking a dish for six persons, * Dropped or Poached Eggs. In New England eggs cooked in the manner described below are called dropped ; outside of New England they are called poached. The eggs must be fresh and cold. Put a quart of water, one teaspoonful of salt, and one of vinegar in a -fry ing-pan. Place in the pan as many muffin rings as there are eggs to be cooked, and set the pan where the water will bubble at one side of the pan. Break the eggs carefully, and drop them into the rings. Should the yolk of an egg break or seem soft, do not use the egg. Cook until the white is set ; then gently pour off the water. Remove the rings, and lift the eggs with an egg-slice or a cake-turner. Place them on slices of buttered toast, and serve at once. It is an easy matter to drop eggs if one have a patent poacher. 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

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