Ham and Eggs, Moulded
Written by silambarasi on October 1st, 2008 in Moulded.
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.