Egg Timbales
These elegant Egg Timbales are a delightful and comforting dish, perfect for a brunch or light lunch. The creamy, savory egg custard is enhanced by a delicate bread sauce, creating a satisfying and flavorful experience. This classic recipe from 1900 offers a taste of history with a simple preparation, making it a perfect choice for beginner cooks.
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
- 1In a bowl, beat the eggs without separating them. Add salt, pepper, chopped parsley, onion juice, and milk. Stir until well mixed.
- 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.
- 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.