Chicken and Corn Timbale

Ingredients

• 3 ears of green corn
• 3 well-beaten eggs
• J^ teaspoonful of salt
• } ( of a teaspoonful of pepper
• 2 tablespoonfuls of fine crumbs
• Mince }/i a pt. of cold chicken
• 4 tablespoonfuls of mushrooms
• }^ a teaspoonful of salt
• pinch of cayenne
• the yolks of 2 eggs
• i tablespoonful of flour
• i tablespoonful of butter
• a cup of cream or milk

Method

1. 1

   Grate corn; add beaten eggs, salt, pepper, and crumbs.

2. 2

   Butter small moulds; dust with parsley.

3. 3

   Fill partway with corn mixture, leaving a hollow for chicken.

4. 4

   Prepare chicken with mushrooms, salt, cayenne, and egg yolks.

5. 5

   Make a white sauce with flour, butter, and cream; add chicken mixture.

6. 6

   Fill moulds, place in hot water, cover with buttered paper, and bake for 20 minutes.

7. 7

   Turn out carefully on a hot platter.

8. 8

   Garnish with parsley and serve.

As published

This recipe was extracted from 365 breakfast dishes (1901), page 30. The excerpt below is the record exactly as published.

Chicken and Com Timbale. Grate 3 ears of green corn ; to this add 3 well-beaten eggs, J^ teaspoonful of salt, }( of a teaspoonful of pepper, 2 tablespoon fuls of fine crumbs. Butter small timbale moulds ; dust with fine chopped parsley. Fill these part full of the corn mixture, leaving a hol- low in the centre for the chicken. Prepare the chicken in the following manner : Mince ]/i a pt. of cold chicken and 4 tablespoonfuls 113 September. of mushrooms very fine, y^ a teaspoonful of salt, pinch of cayenne, and the yolks of 2 eggs. Make a white sauce with i table- spoonful each of flour and butter and a cup of cream or milk ; put the chicken, etc., into it, and when very hot fill the centre of the moulds ; place the moulds in a pan of hot water ; cover with a sheet of buttered paper and bake 20 minutes. Turn out carefully on a hot platter. Garnish with parsley and serve. 14. — Salmon Cutlets. Cut slices of salmon }i of an inch thick ; remove all skin and bones. Season with salt and pepper, dust with flour, dip in beaten tggy roll in bread crumbs and fry in hot fat. 15.— Egg Gems. To I cup of fine chopped meat add i cup of fine bread crumbs, i spoonful of fine chopped onion. Season with pepper and salt and a spoonful of melted butter ; add enough milk to bind together. Have large gem pans well greased and nearly fill with the mixture ; break an egg carefully on the top of each one ; dust with salt and bake 8 minutes. September* i6.— Veal Toast. Into a saucepan put i cupful of chopped veal, a cup of hot water, a piece of butter the size of a walnut, }4 teaspoonful of salt and a pinch of pepper. Let boil up once and serve on slices of buttered toast. 17. — Fresh Fish Cakes. Take cold fish, pick up fine ; add an equal quantity of mashed potatoes ; season with pepper and celery salt ', add i well-beaten egg ; form into cakes and fry. 18. — Eggs with Onions. Cut into quarters ^ a dozen hard-boiled eggs. Thinly slice 2 large white onions, place them in a saucepan with i J^ tablespoon- fuls of butter ; cover and cook slowly with- out browning for 10 minutes ; then add j4 of a teaspoonful of salt, j[^ of a teaspoonful of white pepper and i tablespoonful of flour. Stir gently until the flour is absorbed ; then add gradually i cupful of hot milk, stirring until thick and smooth. Add the prepared eggs, cover and simmer for 10 minutes longer, adding just before taking from the fire, i 115 September^ tablespoonful of fine-chopped parsley. — From ** Table Talk," Philadelphia. 19. — Creamed Calf's Liver. Into a pan put 5 tablespoonfuls of butter

Cook this with the app: pantry check, scaling, and the assistant.