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Farmers Wife Egg Loaf

The.french.connection's picture
Ingredients
  Eggs 8 , beaten
  Carrot 3⁄4 Cup (12 tbs), thinly sliced
  Turnip 3⁄4 Cup (12 tbs), thinly sliced
  Peas 3⁄4 Cup (12 tbs), freshly shelled
  Green beans 1 Cup (16 tbs), thinly sliced
  Butter 2 Tablespoon
  Salt To Taste
  Pepper To Taste
  Sugar 1 Teaspoon
  Grated nutmeg 1 Teaspoon
  White sauce 2⁄3 Cup (10.67 tbs)
  Heavy cream 1 1⁄4 Cup (20 tbs)
Directions

GETTING READY
1) Preheat oven to temperature of 375 degrees.

MAKING
2) In a saucepan with a tightly fitting lid, cook all the vegetables for about 15 minutes with the salt, butter and sugar. In case the vegetables are not young and fresh, add a little water.
3) In the meantime, add the pepper, salt and nutmeg to the eggs. Then add the white sauce and ½ of the cream. Mix well.
4) Liberally grease a deep 2-quart timbale or charlotte mold.
5) Pour the mixture into the prepared mold or timbale and cook in a baking dish of water in the preheated oven for 15 to 18 minutes, till the eggs are just set.
6) Onto a round serving dish, turn the egg mold and cover it with the remainder of the cream that has been lightly salted.
7) Around the edges of the egg, arrange the vegetable garnish.

SERVING
8) Serve hot on a decorative serving platter. Makes a good appetizer.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
45 Minutes
Servings: 
4

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