Chicken Timbale

Ingredients

• Use breast and second joints of large chicken that will weigh three and one-half or four pounds
• four eggs
• one and one-half cups thick cream

Method

1. 1

   Grind chicken in meat-grinder, beat the eggs, and add one at a time, stirring until the mixture is thoroughly smooth.

2. 2

   Add the cream, which must be very thick.

3. 3

   Season with salt, pepper and paprika.

4. 4

   Turn into buttered timbale mould, and bake same as lobster timbale.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 85. The excerpt below is the record exactly as published.

Chicken Timbale. Use breast and second joints of large chicken that will weigh three and one-half or four pounds, four eggs, and one and one-half cups thick cream

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