Monday, 24 December 2007
EGG TIMBALES
Butter small timbale molds or custard cups, dust the bottoms and sideswith chopped tongue and finely chopped mushrooms. Break into each mold
one fresh egg. Stand the mold in a baking pan half filled with boiling
water, and cook in the oven, until the eggs are "set." Have ready
nicely toasted rounds of bread, one for each cup, and a well-made
tomato or cream sauce. Loosen the eggs from the cups with a knife,
turn each out onto a round of toast, arrange neatly on a heated
platter, fill the bottom of the platter with cream or tomato sauce,
garnish the dish with nicely seasoned green peas and serve at once.
posted by kanx1976 at
06:56
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