parsley custard

Categories
Eggs
Yield
1 Servings
MeasureIngredient
5 eaches Eggs, well beaten
¾ teaspoon Salt
1 teaspoon Minced parsley
⅛ teaspoon Onion juice
¾ cup Medium white sauce or tomato sauce
1¼ cup Milk

Combine eggs, salt, parsley, onion juice, and milk. Stir until well blended. Pour into well-oiled individual molds, filling them ⅔ full. Place in pan of warm water. Bake in moderate oven (375 F) 20 minutes, or until an inserted knife comes out clean. Serve with white sauce or tomato sauce. 4 servings. The Household Searchlight

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