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Egg Timbales

fast.cook's picture
  Butter 2 Tablespoon
  Chopped shallots 2 Tablespoon
  Flour 1 Tablespoon
  Freshly grated nutmeg To Taste
  Fresh thyme sprigs 4
  Light cream 3⁄4 Cup (12 tbs), scalded
  Eggs 3 , separated
  Chopped parsley 2 Tablespoon
  Tomato sauce 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
  Salt To Taste
  Fresh pepper To Taste

Preheat oven to 325° F.
Generously butter 8 timbale molds {1/2-3/4 cup).
In saucepan melt butter and saute the shallots.
Combine flour, salt, pepper, and nutmeg.
Add to butter; cook, stirring a few minutes, to cook flour.
Add thyme.
Gradually add cream, whisking constantly, until thickened.
In large bowl, beat egg yolks until thick and lemon-colored.
Gradually add sauce mixture, whisking constantly so eggs will not cook.
Add parsley.
Using clean bowl and beaters, beat egg whites until stiff peaks form.
Fold into yolk mixture.
Spoon into prepared molds, filling almost to top (mixture rises like souffle as it bakes, then falls upon cooling).
Place molds in pan of hot water.
Bake 25 minutes or until knife inserted near center comes out clean.
Let stand 5 minutes before removing from mold.

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