Egg Timbales

• 12 hard cooked eggs
• ¼ teaspoon onion juice
• 1 teaspoon s

Cook fresh eggs 30 minutes just below the boiling point remove shell and while warm pass through ricer or food grinder; add the seasoning to taste and pack while still warm into buttered timbale forms and place in ice chest 3 or more hours. Serve cold on a bed of crisp lettuce leaves and cover with Gargoyle Sauce.