Ham Timbales
These elegant Ham Timbales offer a delightful combination of savory ham, creamy custard, and a hint of spice, creating a comforting and satisfying dish. The key ingredients include ham, eggs, milk, and breadcrumbs, baked in a water bath for a tender, delicate texture. Serve these rich timbales with a creamy sauce for a truly indulgent experience.
Ingredients
- 1 1/2 cups Milk (or thin cream)
- 2 yolks Hard-boiled eggs
- 1 cup Cooked ham, chopped fine
- 2 Eggs
- 1/4 cup Fine bread crumbs
- 3 drops Tabasco sauce (Quantity estimated (not specified in original recipe))
- 1/2 teaspoonful Salt
- 2 tablespoons Butter (Quantity estimated (not specified in original recipe). Used for buttering the molds.)
More recipes using Ham
Baked Ham (Three portions)
This classic Baked Ham recipe from 1900 offers a simple yet satisfying way to prepare a flavorful ham. The ham is first blanched in boiling water, then baked in milk until tender and juicy. The resulting dish is rich, savory, and perfect for a comforting meal. Serve with the creamy milk sauce for a truly delightful experience.
Minced Ham à la Poulette
This classic recipe transforms leftover ham into an elegant and satisfying dish, perfect for a light lunch or brunch. The combination of savory ham, creamy breadcrumbs, and a perfectly poached egg creates a rich and comforting flavor profile. Served on buttered toast, this dish offers a delightful contrast of textures and is sure to please.
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Boiled Ham
A classic recipe for boiled ham, finished in the oven for improved flavor and tenderness.
Instructions
- 1Pass the cooked egg yolks through a sieve. In a bowl, combine the chopped ham, bread crumbs, sieved yolks, salt, and Tabasco sauce. In a separate bowl, beat the raw eggs and mix with the milk.
- 2Gently butter timbale molds. Fit small circles of parchment paper into the bottoms of the molds. Carefully pour the egg and ham mixture into the prepared molds.
- 3Preheat oven to 350°F (175°C). Set the molds in a baking dish. Pour hot water into the dish, coming halfway up the sides of the molds. Bake for 30 minutes, or until the mixture is firm in the center.
- 4Carefully remove the timbales from the molds and serve hot. Serve with cream or tomato sauce, flavored with onion, or with peas heated in a cream sauce.
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