Egg Timbales
Beat 6 eggs until light, add I level teaspoonful salt, I tablespoonful onion juice, 1/4 teaspoonful paprika and 34 of a pint of milk. Butter some small timbale molds, dust with minced parsley or fine bread that has been browned in butter, fill with the egg mixture and stand in a pan of hot water. Cook in a moderate oven about thirty minutes or until the centers are firm. Turn out of the molds and pour about them any preferred sauce. Celery, bread, mushroom, cream or onion sauce are each excellent to serve with timbales.