Tuesday, June 30, 2009

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.—Janet M. Hill, in "Boston Cooking School Magazine."

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