Cheese Timbales.
Make a sauce with 2 tablespoonfuls each of butter and flour and half a
cup each of thin cream, white stock and milk. Melt in this half a pound
of grated cheese, add a dash of salt and paprika and pour over three
whole eggs and the yolks of 4 beaten until a spoonful can be taken up.
Turn into buttered timbale moulds and bake standing in a pan of hot
water (the water should not boil), until the centres are firm. Serve hot
with cream or tomato sauce.
No comments:
Post a Comment