Title: Parsley Custard
Categories: Eggs
Yield: 1 Servings
| 5 | | Eggs, well beaten |
| 3/4 | ts | Salt |
| 1 | ts | Minced parsley |
| 1/8 | ts | Onion juice |
| 3/4 | c | Medium white sauce or tomato sauce |
| 1 1/4 | c | Milk |
Combine eggs, salt, parsley, onion juice, and milk. Stir until well
blended. Pour into well-oiled individual molds, filling them 2/3 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