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Green Pea Timbales

Press one pint cooked peas through a sieve; add four tablespoons milk or soup stock, few drops of onion juice, salt, pepper, cayenne, and the whites of three eggs, beaten until stiff. Press into buttered timbale molds, set in a pan of hot water, and bake in a slow oven until firm. Unmold, serve on hot platter. Garnish with a piece of parsley on the top of each timbale and Béchamel Sauce. Egg Plant baked in Shell Boil four egg plants twenty minutes. Cut in halves lengthwise. Scoop out center. Drain in cheese cloth. Mix one half cup bread crumbs, one quarter cup minced chicken, one quarter cup egg plant, two tablespoons butter, salt, paprika, and cayenne, and one egg. Fill egg plant shells with this mixture, cover with buttered and seasoned crumbs, and bake in a slow oven about one hour.