Timbale of Eggs a la St. James

Ingredients

• three eggs
• three tablespoons milk
• one tablespoon cream
• cayenne pepper
• salt
• one tablespoon of finely chopped truffles
• butter small timbale cups well

Method

1. 1

   Separate egg whites and yolks.

2. 2

   Stir yolks with milk, cream, cayenne, and salt.

3. 3

   Stir whites with milk, cream, cayenne, and salt.

4. 4

   Add truffles to yolks.

5. 5

   Butter timbale cups, fill with yolk mixture, then white, repeating until full.

6. 6

   Cook in the oven until settled.

7. 7

   Turn out onto buttered toast, serve with hollandaise sauce.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 385. The excerpt below is the record exactly as published.

three eggs; separate whites from yolks and put in differ¬ ent saucepans, stir the yolks and whites separately. Add to the yolks three tablespoons milk and one tablespoon cream, cayenne pep¬ per and salt, and to the whites add three tablespoons milk and one tablespoon cream, cayenne pepper, and salt. Then add one table¬ spoon of finely chopped truffles to the yolks. Butter small timbale cups well

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