Tomato timbales are made by stewing down some strained tomatoes until quite thick, seasoning with salt, pepper and onion juice and putting away until cold. To 1 cupful of this add 3 well-beaten eggs, mix thoroughly, then fill well-buttered timbale molds. Stand them in a pan of hot water in the over or put into a steamer and cook slowly until firm in the centre as a baked custart would be. This is a delightful luncheon dish.
|Individual Timbale Molds (www.cheftoys.net)|