Egg Timbales

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Preparation info

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    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 12 hard cooked eggs
  • ¼ teaspoon onion juice
  • 1 teaspoon salt
  • Lettuce
  • ¼ teaspoon paprika
  • Gargoyle Sauce


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.