| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Corn Timbales with Mushroom Sauce

1 cup freshly cut corn kernels
4 large eggs
1/4 cup grated onion
1 teaspoon salt
Several dashes Tabasco sauce
1 cup heavy cream
1 1/4 cups finely chopped fresh mushrooms
1/2 cup sour cream
1/2 cup beef stock
2 tablespoons all-purpose flour
2 tablespoons butter
Additional salt and pepper

1. Combine the corn with the eggs, onion, salt, and Tabasco.
2. Whip the cream and fold it into the corn mixture.
3. Butter 4 individual ramekins. Fill each one 2/3 full and place on top of a rack in a pan of hot water.
4. Bake the timbales in a preheated 325*F (160*C) oven for 20 to 30 minutes or until the custard is set. Remove.
5. Make the mushroom sauce by combining all remaining ingredients until smooth, then heating it slowly in a pan until it becomes thick.
6. Turn custard out of the ramekins and serve the timbales with the mushroom sauce.

Serves 4.