Egg Timbales

Ingredients

• 6 large Eggs
• 1/4 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
• 1 teaspoon Fresh parsley, chopped
• 20 drops Onion juice
• 1 1/2 cups Whole milk
• 1 tablespoon Butter (For greasing molds. Quantity estimated (not specified in original recipe))
• 1/2 cup Stale bread, cut into crumbs (For bread sauce)
• 1 small Onion (For bread sauce)
• 6 Whole cloves (For bread sauce)
• 1/8 teaspoon Cayenne pepper (For bread sauce. Quantity estimated (not specified in original recipe))
• 1 tablespoon Butter (For bread sauce)
• 2/3 cup Bread crumbs (For bread sauce)
• 4 Fresh parsley sprigs (For garnish. Quantity estimated (not specified in original recipe))

Instructions

1. 1In a bowl, beat the eggs without separating them. Add salt, pepper, chopped parsley, onion juice, and milk. Stir until well mixed.
2. 2In a saucepan, combine milk, bread crumbs, onion with cloves, salt, and cayenne pepper. Cook in a double boiler for about 1 hour, stirring occasionally. Remove the onion. Beat well, and add butter. In a small saucepan, melt butter over medium heat. Add bread crumbs and stir until brown and crisp.
3. 3Butter small timbale molds. Fill two-thirds full with the egg mixture. Place molds in a baking dish. Pour boiling water around the molds, reaching three-fourths of the way up. Bake in a preheated oven at 350°F (175°C) for about 20 minutes, or until the centers are firm. Turn out of the molds onto a warm platter and pour the bread sauce around them. Sprinkle the crispy bread crumbs over the timbales and sauce. Garnish with parsley sprigs.