Chicken Liver Timbales

Ingredients

• Three-quarters cupful cooked chicken liver
• 1/2 cupful boiled rice
• whites of 3 eggs
• yolk of 1 egg
• 1/2 cupful of cream
• 1 teaspoonful lemon juice
• 1 teaspoonful chopped parsley
• 1/2 teaspoonful onion juice
• 1/2 teaspoonful salt
• 1/2 teaspoonful grated nutmeg
• 1/2 teaspoonful white pepper

Method

1. 1

   Chop liver finely, mix with rice and other ingredients except egg whites.

2. 2

   Fold in beaten egg whites, fill molds, bake in water bath until firm.

3. 3

   Serve hot with sauce supreme.

Nutrition per serving

As published

This recipe was extracted from 365 tasty dishes (1906), page 27. The excerpt below is the record exactly as published.

Chicken Liver Timbales. Three-quarters cupful cooked chicken liver, }i cupful boiled rice, whites of 3 eggs, yolk of I egg, ^ cupful of cream, .1 tea- spoonful lemon juice, i teaspoonful chopped parsley, yi teaspoonful onion juice, }i tea- spoonful salt, ^ teaspoonful grated nutmeg, }i teaspoonful white pepper. Chop the liver very fine and press the rice through a ricer 97 June^ or a sieve ; then stir both together thoroughly. Add all the other ingredients, with the excep- tion of the whites of eggs. Mix well, then fold in lightly the whites, which have been beaten very stiff. Fill greased timbale molds, set in pan of hot water and bake about fifteen minutes, or until firm. Turn out carefully and serve hot with sauce supreme. 23. — Cherry Bread. When cherries are plentiful an easily made dessert, called cherry bread, will be liked for either luncheon or dinner. Butter thick slices of stale bread and arrange a layer on a platter or in a deep glass serving dish. Stew the cherries and sweeten them to taste. Pour a portion of the hot fruit and juice over the bread, add another layer of bread and fruit, and so on until the fruit is all used; there should be sufficient liquid to thoroughly soak the bread. Serve very cold with cream. Other berries may be used in the same way. 24.— ■Marrow Toast. Purchase a long marrow bone, have the butcher split it and remove the marrow. Cut this into inch pieces and wash in very cold 98 June. water to remove any splinters of bone which may be clinging to it. In a bowl put i tea- spoonful of lemon juice, ^ of a teaspoonful of salty I drop of tabasco and lo drops of onion juice and place the bowl in a sauce- pan of hot water at the side of the fire. Have ready also i teaspoonful of finely- chopped parsley and squares of thin, slightly buttered toast. Having everything ready and hot, drop the marrow in a saucepan of salted water and boil rapidly for two minutes. Quickly skim it out, drop into the bowl con- taining the hot seasoning, add the parsley, mix it carefully for an instant, spread on the toast and serve at once. The chief require- ment of this dish is that it shall be served piping hot. 25. — Philadelphia Potatoes. A new dish is Philadelphia potatoes. Boil small new potatoes in their jackets and let cool, then skin them and cut in thin slices. For 3 cupfuls so prepared make a sauce with I heaping tablespoonful of butter, i heaping tablespoonful of fiour, i}^ cupfuls of milk and a seasoning of salt and pepper. Butter a shallow dish, put in half of the potatoes, June^ season them, add half the sauce, then the remainder of the potatoes and sauce. Over all pour I well-beaten egg and bake in a quick oven until the egg is set. a6«— Cherry Shortcake. Chop up, with a silver knife, after pitting them, some fine sweet cherries, and sift over the fruit a generous layer of sugar ; set aside for an hour before making the shortcake, to form juice. For the pastry make rich biscuit crust. Into i pint of sifted flour — 2 cupfuls — mix a little salt and 2 level teaspoonfuls of baking powder. Sifl again, and rub in I tablespoonful each of lard and butter. Add I well-beaten tgg and enough milk to make a dough to roll out. Bake in a biscuit-pan in two layers half an inch thick; to keep them separate, place flecks of butter between. This requires a quick oven, as for biscuit. When done, cut the crust into individual pieces and spread the prepared cherries be- tween and on top. Serve with whipped cream, flavored with the remainder of juice. 27.— Blue Pish Salad. Remove the skin and bones from 2 pounds of steamed or boiled blue fish and break into 100 June. good-sized flakes. Cover with a French dressing made with ^ of a teaspoonful of salty ^ of a teaspoonful of white pepper, 4 tablespoonfuls of olive oil and i table- spoonful of vinegar and let stand for at least one hour. Arrange on a bed of lettuce or nastiurtium leaves and serve with mayonnaise or a boiled dressing. If blue fish cannot be procured any other firm-fleshed fish may be used in its place. 28.— Bouillon Potatoes. Pare the potatoes and cut them into small balls, ovals or cubes. Parboil in salted water for five minutes. Drain, place in a sauce- pan, add sufficient boiling-hot bouillon or clear stock to cover and simmer gently until tender. Drain and serve in a hot dish sprink- ling with a little finely-chopped parsley. ag.— Cherries with Rice Cream. Cook }i a cupful of washed rice five minutes in boiling water ; drain, add i pint of milk and cook over hot water until tender and the milk is absorbed ; add ^ teaspoonful of salt

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