Sweetbread and Mushroom Timbales

Ingredients

• 2 tablespoons butter
• 1 onion, sliced
• 1½ cups mushroom caps, finely chopped
• 1 cup white sauce
• ¼ cup stale bread crumbs
• 1 red pepper, chopped
• ½ teaspoon salt
• 2 egg yolks, well beaten
• 2 egg whites, beaten stiff

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

1. In a skillet, melt the butter and cook the sliced onion for 5 minutes.

2. Add the finely chopped mushroom caps and cook until softened.

3. Stir in the white sauce, stale bread crumbs, chopped red pepper, and salt.

4. Remove from heat and mix in the beaten egg yolks.

5. Gently fold in the beaten egg whites.

6. Fill buttered timbale molds with the mixture.

7. Place the molds in a pan of hot water and bake at 350°F (175°C) for 15 minutes.

8. Serve with brown sauce, with or without mushrooms.