Egg And Tongue Pates

Instead of making cups of rounds of breads, use empty shells of pastry for holding the minced tongue, the ring of meringue, and the raw yolk. By the time they are thoroughly heated in the oven the eggs will be done.

A pretty and savory entree.

Timbales Of Egg And Chicken

Chop cold chicken as fine as it can be made. Put it over the fire with just enough stock to prevent it from scorching, stir into a cupful of the meat a tablespoon ful of corn-starch wet in milk, and cook three minutes, stirring all the time. Take from the fire, beat in the white of an egg, and spread upon a dish to cool. When stiff, butter your nappies or pate-pans or timbale-moulds well and line them with this white paste. Drop the yolk of an egg in the centre of each, pepper and salt it and lay a bit of butter upon it. Set in a pan of boiling water upon the upper grating of a hot oven, cover closely, and cook ten minutes. Invert upon small hot plates, one for each timbale, and put a spoonful of egg sauce upon each.

With a little practice you will find the manufacture of these timbales easy and satisfactory work.

Egg Timbales

Beat the whites and yolks of four eggs light without separating them, add three tablespoonfuls of cream, a little celery-salt, five or six drops of onion-juice, and a dash of white pepper. Butter timbale-moulds or nappies well, pour enough of the mixture into each to fill it almost to the top; set in a pan of boiling water, cover and cook upon the upper grating of a quick oven for ten minutes, or until the middle of each custard is set. Invert upon heated individual plates, with a spoonful of rather thick tomato sauce upon the top.

These are sometimes called "Tom Thumb Omelettes."

Egg Flummery

Boil six eggs twenty-five minutes; throw them into cold water and leave them there for one hour. Peel them, rub the yolks through a sieve and set aside. Chop the whites until they can also be pressed through a fine colander or a coarse sieve. Mince them with two tablespoonfuls of finely minced champignons and season with celery-salt, a few drops of onion-juice, and white pepper. Now whip to a close froth the whites of two raw eggs, stir into the other mixture, and fill with the savory compound a well-buttered mould. Set in boiling water in a quick oven, cover the top and cook for twenty minutes, or until firm. Turn out upon a flat dish, sift the pounded yolks all over it, pour a good sauce - Bechamel or white or tomato - about the base and serve at once.

You may make timbales of this mixture by baking it in tim-bale-moulds and turning them out upon individual plates, then sifting the yellow powder over them. It is very nice and is easily made.