the work into three parta. To make the forcemeat use the
white meat of four medium-sized uncooked chickens, one pint
of cream, one-half pint of stale bread crumbs, free of crust, six
tablespoonf uls of butter, one biade of mace, one tablespoonful
of salt, one-eighth of a teaspoonful of white pepper, and the
whites of four eggs. Chop the chicken meat fine, put it in a
mortar, and pound it fine, then rub it through a puree sieve.
There should be one pint of the prepared meat. Mix the bread,
cream, and mace together. Cook slowly for twenty minutes.
Then remove the mace, and with a spoon work the bread and
cream to a smooth paste. Add the butter, salt, pepper, and
meat, and finally add the whites of the eggs beaten to a stiff
froth. Beat the mixture until it is thoroughly blended. Then
set away to cool. To make the fiUing use three gills of cream,
one pint of cooked chicken cut in small cubes, four tablespoon-
f uls of chopped mushrooms, one tablespoonful of fiour, one heap-
ing teaspoonful of salt, one-eighth of a teaspoonful of white
pepper, and one tablespoonful of chopped trufSes✪ Chicken Timbale. Reserve half
a cup of cream. Put the rest on to boil. Blend the flour with
the half cup of cream and stir into the boiling cream. Boil for
one minute, then add the chicken and other ingredients. Cook
for three minutes longer. If desired, flavor with a few drops of
onion juice. Butter the mould or moulds, and after dotting
the bottom and sides with pieces of truffle, line them with the
forcemeat, being careful to have every part well covered. The
side near the rim will require as thick a covering as any part
of the mould. Now almost fili the mould or moulds with the
chicken preparation and cover with the forcemeat, being care-
ful to put in only a little at a time, and always work from the
outer edge until the centre is reached. Be careful to have the
top smooth. If at ali round it will not be steady when turned
on a dish. Place the mould in a deep pan. Pour in enough
warm water to come almost to the rim. Cover the mould with
buttered paper and bake in a moderate oven for twenty-five
194 2iB8. SESLY'S COOK BOOK
minuteB. It must cook slowly. Wheu quite fìrm to the touch,
tum on a hot dish and serve with Béchamel sauce.
Tixnbale à la Hyde
Boll a young fowl, take off the meat, and cut it in pieces. Take
two ounces of Parmesan cheese grated, one amali shallot chopped
fine, pepper and salt, and make about half a pint of good rich
white sauce with cream and consommé, and mix with the chicken
and cheese. Add a little well-cooked and drained small maca-
roni and two sliced tomatoes. Line a mould Avith good paste
(six ounces of butter to eight ounces of flour✪ Timbale à la Hyde or trimmings of
puff paste will do), put the misture in, fold the paste over the
top, put a fiat weight on, and bake about one hour. Serve with
good rich brown or white sauce.
Ohicken à la Pariaienne
Page 111 · 3 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
the work into three parta. To make the forcemeat use the white meat of four medium-sized uncooked chickens, one pint of cream, one-half pint of stale bread crumbs, free of crust, six tablespoonfuls of butter, one biade of mace, one tablespoonful of salt, one-eighth of a teaspoonful of white pepper, and the whites of four eggs. Chop the chicken meat fine, put it in a mortar, and pound it fine, then rub it through a puree sieve. There should be one pint of the prepared meat. Mix the bread, cream, and mace together. Cook slowly for twenty minutes. Then remove the mace, and with a spoon work the bread and cream to a smooth paste. Add the butter, salt, pepper, and meat, and finally add the whites of the eggs beaten to a stiff froth. Beat the mixture until it is thoroughly blended. Then set away to cool. To make the fiUing use three gills of cream, one pint of cooked chicken cut in small cubes, four tablespoonfuls of chopped mushrooms, one tablespoonful of fiour, one heaping teaspoonful of salt, one-eighth of a teaspoonful of white pepper, and one tablespoonful of chopped truffles. Reserve half a cup of cream. Put the rest on to boil. Blend the flour with the half cup of cream and stir into the boiling cream. Boil for one minute, then add the chicken and other ingredients. Cook for three minutes longer. If desired, flavor with a few drops of onion juice. Butter the mould or moulds, and after dotting the bottom and sides with pieces of truffle, line them with the forcemeat, being careful to have every part well covered. The side near the rim will require as thick a covering as any part of the mould. Now almost fili the mould or moulds with the chicken preparation and cover with the forcemeat, being careful to put in only a little at a time, and always work from the outer edge until the centre is reached. Be careful to have the top smooth. If at ali round it will not be steady when turned on a dish. Place the mould in a deep pan. Pour in enough warm water to come almost to the rim. Cover the mould with buttered paper and bake in a moderate oven for twenty-five
minutes. It must cook slowly. Wheu quite firm to the touch, tum on a hot dish and serve with Béchamel sauce.
Timbale à la Hyde
Boll a young fowl, take off the meat, and cut it in pieces. Take two ounces of Parmesan cheese grated, one small shallot chopped fine, pepper and salt, and make about half a pint of good rich white sauce with cream and consommé, and mix with the chicken and cheese. Add a little well-cooked and drained small macaroni and two sliced tomatoes. Line a mould with good paste (six ounces of butter to eight ounces of flour or trimmings of puff paste will do), put the mixture in, fold the paste over the top, put a fiat weight on, and bake about one hour. Serve with good rich brown or white sauce.
Chicken à la Parisienne
Records on this page
Chicken TimbaleChicken à la ParisienneTimbale à la Hyde