Eggs in Pastry a la Gimo

Ingredients

• six small timbales
• two eggs
• one tablespoon butter
• one tablespoon milk
• two tablespoons cream
• two tablespoons American cheese

Method

1. 1

   Line timbale cups with puff paste, fill with uncooked beans, and bake in a hot oven.

2. 2

   Scoop out the beans, remove the pastry, and fill.

3. 3

   Decorate the top with a slice of hard-boiled egg.

4. 4

   Arrange on a platter and garnish with parsley.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 375. The excerpt below is the record exactly as published.

two eggs to a meringue, season with a little salt and cayenne pepper, cover the egg on the top; put in oven a few minutes until the me¬ ringue settles. Then arrange on a platter with the allemande sauce around. Garnish wdth parsley. Serve for luncheon or supper. Egg with Anchovy ( CEuf a V Anchois), a la Provenpale Poach four eggs slowly in hot water. In the meantime, crumb three sardines that have been skinned and boned and mixed with one tablespoon butter; spread round pieces of toast — one for each egg — and put on a plate in oven to get hot. When the eggs are poached, place one on each slice of toast, press out an anchovy, in a long strip, put across the egg lengthwise, then a small strip of Spanish pepper on each side. Arrange on a warm platter. Serve with Provenpale sauce around as an egg entree for luncheon or supper. - . Wedding Rings ( Alliances ) a la Hollandaise Three eggs, three spoons milk and two tablespoons cream to each egg, pepper and salt. Mix the three eggs with the milk and cream. Butter little ring moulds well; fill; cook in hot water for ten minutes — uncovered. Turn out on pieces of toast with little cut-up tongue, ham, pate de foie gras, or chicken livers in the centre of the ring (which should be heated in butter with a little sherry). Decorate with tomato glaze (made from tomato juice), a speck of red coloring, and some cornstarch. Serve with hollan¬ daise sauce. Eggs in Pastry ( CEufs en Petits Pates ) a la Gimo Line timbale cups with puff paste, fill with uncooked beans and bake in a hot oven. When done, scoop out the beans, remove the pastry from the cups, leave in oven to get hot, then fill. Deco¬ rate the top with a slice of hard-boiled egg. Arrange on a paper doily on a platter; garnish with parsley. Serve as an egg entree for luncheon or supper. Filling. To six small timbales take two eggs, pepper, salt, one tablespoon butter, one tablespoon milk, two tablespoons cream, two tablespoons American cheese

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