Egg Timbales
From Harper's cook book encyclopædia, 1902
Serves 1
Can be altered with ham instead of parsley.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 118. The excerpt below is the record exactly as published.
Egg Timbales. — Butter small tin moulds and dust them with pow- dered parsley* ; then an egg is dropped in each, and they are put in a pan of hot water and cooked in the oven for about ten minutes, when they may be turned out on a round platter, and a sauce made of a cup of thickened cream with chopped mushrooms in it, or a tomato-sauce with the mush- rooms may be poured around them. These timbales may be altered by lining the moulds with finely minced ham
Cook this with the app: pantry check, scaling, and the assistant.