Reference > Farmer's Cookbook > EGGS > Egg Timbales
  Egg Soufflé Egg Croquettes  

Egg Timbales

1 tablespoon butter
1 tablespoon chopped parsley
1 tablespoon flour
1/2 teaspoon salt
2/3 cup milk
1/8 teaspoon pepper
3 eggs
Few grains celery salt
Few grains cayenne

Make a sauce of the butter, flour, and milk; add yolks beaten until thick and lemon-colored, then add seasonings. Beat whites of eggs until stiff and dry, and cut and fold into first mixture. Turn into buttered moulds, set in pan of hot water, and bake in a slow oven until firm. Serve with Tomato Cream Sauce .

  Egg Soufflé Egg Croquettes  

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