EGG TIMBALES


Butter small timbale molds or custard cups, dust the bottoms and sides

with chopped tongue and finely chopped mushrooms. Break into each mold

one fresh egg. Stand the mold in a baking pan half filled with boiling

water, and cook in the oven, until the eggs are "set." Have ready

nicely toasted rounds of bread, one for each cup, and a well-made

tomato or cream sauce. Loosen the eggs from the cups with a knife,

turn each out onto a round of toast, arrange neatly on a heated

platter, fill the bottom of the platter with cream or tomato sauce,

garnish the dish with nicely seasoned green peas and serve at once.