Green Pea Timbales

Ingredients

• one pint cooked peas
• four tablespoons milk or soup stock
• few drops of onion juice
• salt
• pepper
• cayenne
• the whites of three eggs

Method

1. 1

   Press cooked peas through a sieve; add milk or soup stock, onion juice, salt, pepper, cayenne, and beaten egg whites.

2. 2

   Press into buttered timbale molds, set in a pan of hot water, and bake in a slow oven until firm.

3. 3

   Unmold, serve on hot platter.

4. 4

   Garnish with a piece of parsley on the top of each timbale and Bechamel Sauce.

Nutrition per serving

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 59. The excerpt below is the record exactly as published.

Green Pea Timbales Press one pint cooked peas through a sieve ; add four tablespoons milk or soup stock, few drops of onion juice, salt, pepper, cayenne, and the whites of three eggs

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