Home › Chafing-Dish Dainties › Egg Timbales

Egg Timbales

Beat six eggs without separating, add a scant teaspoonful of salt, a dash of pepper, a teaspoonful of chopped parsley, twenty drops of onion juice and one cup and a half of rich milk. Stir till well mixed. Butter small-sized timbale moulds and fill two-thirds full with the mixture. Place moulds in the blazer, pour boiling water about them threefourths to the tops of the moulds, and let cook about twenty minutes, or till the centres are firm; turn out of the moulds on to a warm platter, and pour about them a thin bread sauce.