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.