Beat eggs, salt and onion juice until blended only; add liquid gradually. Divide equally among 6 well buttered timbale molds (common cups will serve the purpose). Stand in a pan half filled with hot water and bake in a moderate oven about 20 m., or till firm to the touch. Turn out carefully on heated platter and pour bread or tomato sauce around. 5 or 6 eggs are sometimes used.
1/4 cup oil salt
Slice eggs and chop a little, leaving coarse; mix with rice, celery, parsley, oil and salt and press into well oiled mold; set in pan of water in oven, cover and bake 3/4 - 1 hour. Unmold and serve with cream sauce. Celery may be omitted and creamed celery or creamed peas served with the loaf. Individual molds may be used.