Chicken Timbale

Ingredients

• the white meat of four medium-sized uncooked chickens
• one pint of cream
• one-half pint of stale bread crumbs, free of crust
• six tablespoonfuls of butter
• one blade of mace
• one tablespoonful of salt
• one-eighth of a teaspoonful of white pepper
• the whites of four eggs
• three gills of cream
• one pint of cooked chicken cut in small cubes
• four tablespoonfuls of chopped mushrooms
• one tablespoonful of flour
• one heaping teaspoonful of salt
• one-eighth of a teaspoonful of white pepper
• one tablespoonful of chopped truffles

Method

1. 1

   Chop chicken meat fine, pound, and rub through a sieve.

2. 2

   Mix bread, cream, and mace, cook for 20 minutes, then remove mace.

3. 3

   Add butter, salt, pepper, meat, and beaten egg whites.

4. 4

   For filling, boil cream, blend flour with cream, stir into boiling cream, add chicken and other ingredients.

5. 5

   Butter moulds, line with forcemeat, fill with chicken preparation, cover with forcemeat, smooth top, bake in a water bath for 25 minutes.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 110. The excerpt below is the record exactly as published.

CHICKEN TIHBALE. POULTBT AND GAME 198 the work into three parta. To make the forcemeat use the white meat of four medium-sized uncooked chickens, one pint of cream, one-half pint of stale bread crumbs, free of crust, six tablespoonf uls of butter, one biade of mace, one tablespoonful of salt, one-eighth of a teaspoonful of white pepper, and the whites of four eggs. Chop the chicken meat fine, put it in a mortar, and pound it fine, then rub it through a puree sieve. There should be one pint of the prepared meat. Mix the bread, cream, and mace together. Cook slowly for twenty minutes. Then remove the mace, and with a spoon work the bread and cream to a smooth paste. Add the butter, salt, pepper, and meat, and finally add the whites of the eggs beaten to a stiff froth. Beat the mixture until it is thoroughly blended. Then set away to cool. To make the fiUing use three gills of cream, one pint of cooked chicken cut in small cubes, four tablespoon- f uls of chopped mushrooms, one tablespoonful of fiour, one heap- ing teaspoonful of salt, one-eighth of a teaspoonful of white pepper, and one tablespoonful of chopped trufSes

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