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(Cooking Of Eggs) - (Many Ways For Cooking Eggs)

Butter small timbale molds or custard cups, dust the bottoms and sides
with chopped tongue and finely chopped mushrooms. Break into each mold
one fresh egg. Stand the mold in a baking pan half filled with boiling
water, and cook in the oven, until the eggs are "set." Have ready
nicely toasted rounds of bread, one for each cup, and a well-made
tomato or cream sauce. Loosen the eggs from the cups with a knife,
turn each out onto a round of toast, arrange neatly on a heated
platter, fill the bottom of the platter with cream or tomato sauce,
garnish the dish with nicely seasoned green peas and serve at once.

Other Recipes

Egg Timbales

For six persons use half a dozen eggs, three gills of milk, one

teaspoonful of salt, one-eighth of a teaspoonful of pepper, one

teaspoonful of chopped parsley, and one-fourth of a 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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