Egg Timbales

Ingredients

• 1 tablespoon butter
• 1 tablespoon flour
• ⅔ cup milk
• 3 eggs
• 1 tablespoon chopped parsley
• ½ teaspoon salt
• ⅛ teaspoon pepper
• Few grains celery salt
• Few grains cayenne

Steps

1. 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).

More recipes with butter, flour, milk, eggs, parsley, celery or cayenne pepper

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.