Timbale of Eggs a la Victoria

Ingredients

• one cup milk
• three eggs
• pinch of salt
• pinch of pepper
• tomato glaze
• cream sauce
• parsley

Method

1. 1

   Mix milk, eggs, salt, and pepper.

2. 2

   Butter timbale cups, fill, and cook in hot water in the oven for 10 minutes.

3. 3

   Turn out, cover with tomato glaze, and decorate with cream sauce.

4. 4

   Garnish with parsley.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 373. The excerpt below is the record exactly as published.

parsley at the side. If ramequin cups are used, put a slice of hard-boiled egg on each. Cheese Sauce. Put one tablespoon butter in a pan, add one tablespoon flour, then one cup milk, pepper and salt. Beat well; add one cup grated American cheese. Velvet Eggs ( CEufs veloutes ) Cut two round pieces of bread and toast; drop two eggs carefully in hot water and poach about three minutes; put on the toast. Cover with a hot cream sauce. In the meantime, chop two hard- boiled eggs and heat between two plates in oven. Then when ready to serve, sprinkle them lightly all over the dish; garnish with parsley. Serve for breakfast or luncheon. Eggs (CEufs) a la Hollandaise Toast round pieces of bread and spread with pate de foie gras, tongue, anchovy, sardines, or butter. Break eggs in boiling water, poach them, and put them on the toast. Pour over a thick hollan¬ daise sauce, decorate with a strip of truffles across and a ring of thick cream sauce around; sprinkle some chopped parsley around. Serve for luncheon or supper. Timbale of Eggs (CEufs en Timbale) a la Victoria One cup milk, three eggs, pinch of salt and pepper. Mix all together in a bowl. Butter large timbale cups and fill. Put in a pan of hot water and cook in oven — uncovered — for ten minutes, when half cold turn out and cover with a tomato glaze

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