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EGG TIMBALES

Butter small timbale molds or custard cups, dust the bottoms and sides with

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.

 

 

 

 

 

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