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Ham and Eggs, Moulded
Take small, deep tins, such as are used for timbales, and butter them.
Make one cup of white sauce; take a cup of cold boiled ham which has been
put through the meat-chopper, and mix with a tablespoonful of white sauce
and one egg, slightly beaten. Press this like a lining into the tins, and
then gently drop a raw egg in the centre of each.
Stand them in a pan of boiling water in the oven till the eggs are
firm,--about ten minutes,--and turn out on a round platter.
Put around them the rest of the white sauce. You can stand the little moulds
on circles of toast if you wish.
This rule was given Margaret by her Pretty Aunt, who got it at cooking-
school; it sounded harder than it really was, and after trying it once
Margaret often used it.
Definition of:
Timbale
A custard-like dish of cheese, chicken, fish, or vegetables baked in a
drum-shaped pastry mold.
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