Chicken and Rice Timbal
From Kirmess cook book, 1907
Serves 1
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Kirmess cook book (1907), page 51. The excerpt below is the record exactly as published.
CHICKEN AND RICE TIMBAL. Mertie, Mrs. Gould's Cook. Take one cup of cold boiled rice and line well butter- ed mould. For filling, cut in dice, cold chicken from ENTREES. 126 breast and second joint, add little cold ham and few stewed mushrooms. Season with salt and pepper to taste. Make cream sauce
Cook this with the app: pantry check, scaling, and the assistant.