Egg Timbales in Pimento Cases

Ingredients

• eight or nine fluted timbale molds
• six eggs
• a scant teaspoonful of salt
• a teaspoonful of chopped parsley
• twenty drops of onion juice
• a half cup of milk

Method

1. 1

   Butter the molds thoroughly and line each with a canned pimento.

2. 2

   Trim the tops of the pimentos.

3. 3

   Beat the eggs without separating, add salt, parsley, onion juice, and milk; stir until mixed.

4. 4

   Fill the pimentos with the mixture.

5. 5

   Set molds in a baking pan, pour boiling water around them, and bake until centers are firm.

6. 6

   Do not allow water to boil.

7. 7

   Serve with cream sauce.

As published

This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 14. The excerpt below is the record exactly as published.

EGG TIMBALES IN PIMENTO CASES For lunch or supper. Butter eight or nine fluted timbale molds very thoroughly and 57 58 SOUTHERN RECIPES line each with a canned pimento. Trim (with scissors) the top of each pimento neatly to form a perfect edge. Beat six eggs without separating, add a scant teaspoonful of salt, a teaspoonful of chopped parsley, twenty drops of onion juice, and a half cup of milk

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