Chicken Liver Timbales

Ingredients

• 4 ounces of chicken livers
• 4 ounces of fresh pork
• Ys pound pate aux choux
• the yolks of 8 eggs
• salt
• pepper
• nutmeg
• V^ pint whipped cream

Method

1. 1

   Chop chicken livers and pork, add pâté aux choux, egg yolks, salt, pepper, nutmeg, and mix; add whipped cream.

2. 2

   Fill buttered timbale molds and poach in the oven until firm.

3. 3

   Serve with Madeira sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 258. The excerpt below is the record exactly as published.

Chicken Liver Timbales.-— Chop and rub through a sieve some chicken livers and some fresh pork from the loin (4 ounces of each after it has passed through the sieve) ; add Ys pound pate aux choux (page 81), tlie yolks of 8 eggs, salt and pepper and nut- meg, pound all together ; add last Y^ pint whipped cream. Pill the mixture in buttered timbale molds, and poach them in the oven till firm to the touch. Serve with Madeira sauce. Ham Monseline. — Chop fine 4 ounces each of smoked ham and chicken breast, add the whites of 2 eggs, and rub it through a sieve. Cook fiour and butter of each 1 tablespoonful with 1 cupful milk to a thick sauce, add the yolk of 4 eggs, remove when cold ; add the sauce to the meat ; add a little cayenne, nut meg, and pink coloring ; mix ; add last Y« pint whipped cream ; fill into buttered mouseline molds ; finish the same as timbales ; serve wifch AUemande sauce. Chicken Cream Forcemeat. — Pat the breast of 1 large chicken twice through a meat machine, then rub it through a sieve and weigh it — there should be a half pound, good weight — add in small portions 5 ounces of butter, stirring continually with a potato masher ; when this is well mixed, add slowly the whites of 4 eggs, and mix well ; season with 1 teaspoonful salt, Ys teaspoonful nutmeg, and a pinch of Cayenne pepper ; place it 1 hour on ice, then add 1 pint of whipped cream. This forcemeat may be used in many ways — ^for covering chops, tongue, or canapes, or for quenelles, border fornuL. timbales, moosilines, etc. It may be colored pink or green. 884 POULTRY. Chicken Cream Timbales.—Butter some timbale molds, and put a star of truffle iu the bottom of each timbale, fill them with the chicken cream forcemeat, prepared as in foregoing recipe ; set the timbales in a pan of hot water; let the water reach one third up the form; place the pan in a medium-hot oven; cover with buttered paper, and bake till firm to the touch ; when done, remove from the oven; take them out of the [molds, and senre with Bechamel sauce. Cliicken Cream Forcemeat Border.— Butter a border form ; fill it with the chicken cream forcemeat ; set the form in a pan of hot water ; let the water reach one third up the form ; coyer with buttered paper, and bake till firm to the touch ; when done, turn the border into a round dish ; pour a cream sauce into the center, or put chicken & la poulette in center, or sauted mushrooms. Chicken cream forcemeat may be used to decorate lamb chops or beef tongue ; it may also be used for small chicken dumplings and balls. Bagotktant. — Place a saucepan over the fire with 1 ounce of butter and 1 tablespoonf ul flour, stir and cook 3 minutes ; add '/« pint boiling milk, a small bouquet, Y, teaspoonful nutmeg, 1 gill of mushroom liquor, 12 whole peppers, 1 even teaspoonful salt, cook 6 minutes, then strain into a clean saucepan. Season 1 chicken liver with salt and pepper, fry it 5 minutes in butter ; stew also Yt V^^^ of canned mushrooms 10 minutes in 1 ounce butter ; then cut into small pieces ; cut also the liver fine, add to this 1 pint of cooked chicken meat ; add the 3 ingredients to the sauce ; add from 2 to 4 tablespoonfuls of cream. Then fill the preparation into 6 table shells ; sprinkle over some grated bread crumbs with a few drops of butter, and bake till light brown in hot oven about 10 minutes. Chicken h la Poulette. — Place a well-cleaned young chicken 8 pounds in weight in a saucepan over the fire, cover with boiling water, add 2 onions, 1 bouquet, and Ys tablespoonf ul salt ; cover and cook slowly. When done take out the chicken, remove skin and CHICKEN. 886 bones, cut the white meat into Ys-inch pieces. Place a saucepan with 2 ounces butter over the fire, add 2 tablespoonfuls flour, stir and cook 3 minutes, then add gradually 1 pint of chicken broth, 1 teaspoonful salt, Y^ teaspoonful nutmeg, and a small bouquet; cook 5 minutes. Strain the sauce into a clean saucepan, add 1 gill of fine-cut mushrooms, 1 tablespoonf ul lemon juice, cook 5 minutes ; mix Ys pii^t of cream with the yolks of 4 eggs

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