Egg Timbales
A dish that gets its character from butter and flour.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 15 ml butter
- 15 ml flour
- 160 ml milk
- 3 eggs
- 15 ml chopped parsley
- 2 ml salt
- 1 ml pepper
- Few grains celery salt
- Few grains cayenne
Make it lactose-friendly
- 1 tablespoon butter → plant butter, ghee (mostly lactose-free), or olive oil
- ⅔ cup milk → lactose-free milk, oat milk, or almond milk
Steps
- 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).
Nutrition (estimated, per serving)
| Calories | 446 |
|---|---|
| Protein | 25.0 g |
| Fat | 31.2 g |
| Carbs | 15.3 g |
| Fiber | 0.4 g |
| Sodium | 1466 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States