ForkwiseBaked Parsley Egg Timbales
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- 1 tbsp butter
- 1 tbsp rice flour
- 160 ml milk (⅔ cup)
- 3 eggs, separated
- 1 tbsp chopped parsley
- ½ tsp salt
- ⅛ tsp pepper
- Pinch of celery seed
- Pinch of cayenne
Method
- Heat the oven to 160°C (325°F) and butter four small ramekins.
- Melt the butter, stir in the rice flour, then whisk in the milk and cook until thick. Take off the heat.
- Beat the yolks until thick, stir them into the sauce and add the parsley and seasonings.
- Whisk the whites until stiff and fold them in. Spoon into the ramekins and set them in a pan of hot water.
- Bake until just firm, about 25 minutes. Turn out and serve.
Recipe source: Project Gutenberg – The Boston Cooking-School Cook Book (1910 ed.) · Public domain (U.S.) · Fannie Merritt Farmer · Adapted from “Egg Timbales”: rewritten in our own words with modern units and food-safety updates; untested
No photo yet – illustrated placeholder.