Recipes > Eggs > Egg Timbales

Egg Timbales


For six persons

  • 6 eggs
  • 3 gills of milk
  • 1 teaspoonful of salt
  • 1/8 teaspoonful of pepper
  • 1 teaspoonful of chopped parsley
  • 1/4 teaspoonful of onion juice, if liked


Break the eggs into a bowl and beat well with a fork, then add the seasoning and beat for a minute longer; now add the milk and stir well; butter well medium sized timbale moulds, one for each person, pour the mixture into them; put the moulds in a deep pan and pour in enough hot water to come almost to the top of the moulds. Place in a moderate oven and cook until firm in the center, for about twenty minutes, then turn out on a warm dish and pour cream or tomato sauce around them.


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The Golden Age Cook Book (1898).

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