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Swedish Timbales

1 egg. 2/3 cup milk. 1 tablespoon olive oil, PROCESS: Mix and sift flour, salt and sugar, add milk slowly, stirring constantly, add well beaten egg and olive oil. Mixture should be very smooth, strain and let stand over night. Heat a timbale iron in hot Cottolene, drain and dip iron into batter, (having batter in a small pitcher), place in hot Cottolene and fry until crisp and delicately browned. Remove from iron and invert on brown paper. These dainty cases are for all kinds of creamed mixtures. They are used instead of patty shells or croustades.