Egg Timbales
1 tablespoon butter 1 tablespoon chopped parsley 1 tablespoon flour ½ cup milk 1/2 teaspoon salt 1/8 teaspoon pepper Few grains celery salt 3 eggs Few grains cayenne Make a sauce of the butter, flour, and milk; add yolks beaten until thick and lemon-colored, then add seasonings. Beat whites of eggs until stiff and dry, and cut and fold into first mixture. Turn into buttered moulds, set in pan of hot water, and bake in a slow oven until firm. Serve with Tomato Cream Sauce (see page 271). 6 eggs 2 tablespoons butter 1 slice onion 1/3 cup flour 1 cup white stock