HAM TIMBALES - CLASSICS OF THE AMERICAN FAMILIES IN 1913
The Classic Grand Americana recipe of 1913. The popular Ham Timbales were recommended to all the families of the United States of America in 1913. The original recipe of Marion Harris Neil, very popular use of the stale bread and the bread crumbs.
HAM TIMBALES
For the Ham Timbales you will need
1/3 loaf of a stale bread or 1 cupful of stale bread crumbs
1 cupful of smoked boiled ham
3 Tablespoonfulls of sweet fresh butter
2 eggs
salt and pepper to the taste accordingly
6 hard boiled eggs
/2 cupful of parsley
PUT one cupful of milk and one cupful of breadcrumbs into a deep iron skillet or a deep saucepan and stir it over the slow fire with a wooden spoon, until a smooth paste is formed. Add to this paste one cupful of finely chopped cooked smoked ham and three table spoonfuls of sweet fresh butter, a pinch of a favorite seasoning of salt and pepper; and them slowly fold in the stiffly beaten whites of two cold eggs. Fill buttered molds two thirds full of this mixture, cover with buttered paper, put the timbali into a pan half surrounded it with hot water and bake them in moderate oven until firm. Turn out the timbales from the stove into the platter, garnish with finely chopped parsley and hard cooked eggs.