Saturday, August 7, 2010

Recipes - Tomato Timbales

Stew a can of tomatoes until quite thick, season with salt, pepper and onion juice and put away to cool. To one cupful of this add 3 well-beaten eggs; mix thoroughly, then fill well-buttered timbale molds. Stand them in a pan of hot water in the oven and cook slowly until firm in the middle as a baked custard would be.—From "Table Talk," Phila.

1 comment: