Recipes > Eggs > Egg Timbales

Egg Timbales


  • 6 eggs
  • 1 scant teaspoonful of salt
  • dash of pepper
  • 1 teaspoonful of chopped parsley
  • 20 drops of onion juice
  • 1 1/2 cups of rich milk


Beat eggs without separating, add salt, pepper, chopped parsley, onion juice and rich milk. Stir till well mixed. Butter small-sized timbale moulds and fill two-thirds full with the mixture. Place moulds in the blazer, pour boiling water about them three-fourths to the tops of the moulds, and let cook about twenty minutes, or till the centres are firm; turn out of the moulds on to a warm platter, and pour about them a thin bread sauce.


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Salads, Sandwiches, and Chafing-Dish Dainties (1909).

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