Asparagus timbales
Asparagus Timbales make a delicious and attractive luncheon dish. They may be made in individual ramekin dishes or in a ring mould. The following quantities make enough for four ramekins or a 6-7 inch ring mould. You will need: 1| cups milk 4 eggs f teaspoon salt 4 teaspoon paprika 1 tablespoon chopped parsley
1 teaspoon (scant) lemon juice Pinch of nutmeg Mushroom soup (optional) 6 large well-drained asparagus spears Method: Heat milk to warm and combine all ingredients except asparagus. Beat with rotary beater. Grease moulds with butter and arrange asparagus spears around the sides (heads down). Fill with prepared custard and set in pan of hot water and bake in moderate oven (350) until firm. Invert on to a hot platter and serve with a hot mushroom sauce which can be made from tinned mushroom soup; or serve with Hollandaise sauce. Grilled chippolata sausages are tasty served with these if a more substantial dish is required.
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Bibliographic details
Press, Volume CXII, Issue 33061, 31 October 1972, Page 5
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160Asparagus timbales Press, Volume CXII, Issue 33061, 31 October 1972, Page 5
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