parsley custard
- Categories
- Eggs
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 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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