Recipe For Cooking Cheese Timbales
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 471 of 825.
2 tablespoonfuls of butter. 1/2 pound of grated cheese. 2 tablespoonfuls of flour. Salt and paprika. 1/2 cup of cream. 3 whole eggs and 4 yolks of eggs. 1/2 cup of milk. 1/2 cup of white stock.
Make a sauce of the butter, flour and liquid; in this melt the cheese, and add the seasoning and the eggs beaten until well mixed. Bake in very small timbale moulds, standing on a folded paper in a pan of hot, not boiling, water. Let cook until the centres are firm. Serve hot with cream or tomato sauce. If desired more firm, use but one fourth a cup of stock.