Reference > Farmer's Cookbook > EGGS > Egg Timbales
  Egg Soufflé Egg Croquettes  
CONTENTS · BIBLIOGRAPHIC RECORD

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 .


CONTENTS · BIBLIOGRAPHIC RECORD
  Egg Soufflé Egg Croquettes  
 
Loading
Click here to shop the Bartleby Bookstore.

Shakespeare · Bible · Strunk · Anatomy · Nonfiction · Quotations · Reference · Fiction · Poetry
© 1993–2014 Bartleby.com · [Top 150] · Subjects · Titles · Authors