Chicken Timbales

Ingredients

• 2 cups raw chicken meat
• 1/2 teaspoon salt
• 1/2 cup bread crumbs
• 1 cup beaten cream
• 4 egg whites beaten until stiff
• finely chopped pickles or olives
• buttered

Method

1. 1

   Chop meat and press through sieve; add remaining ingredients and fill buttered timbale molds which have been previously sprinkled with finely chopped pickles or olives.

2. 2

   Bake in pan of hot water twenty minutes.

3. 3

   Remove and serve with Hollandaise Sauce or Parmesan Sauce.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 50. The excerpt below is the record exactly as published.

Chicken Timbales 2 cups raw chicken meat \ teaspoon salt \ cup bread crumbs — soft few grains cayenne 1 cup beaten cream 4 egg whites beaten until stiff Chop meat and press through sieve ; add remaining in- gredients and fill buttered timbale molds which have been previously sprinkled with finely chopped pickles or olives. Bake in pan of hot water twenty minutes. Remove and serve with Hollandaise Sauce or Parmesan Sauce. Chicken Mousse 1 cup chicken stock 2 teaspoons granulated gelatine \ teaspoon salt 2 tablespoons cold w^ater paprika and celery salt 1 cup beaten cream 1 cup cold cooked chicken 1 tablespoon chopped olives 2 egg whites 130 LOWNEY'S COOK BOOK Heat chicken stock ; add seasoning, gelatine which has been soaked in cold water. When dissolved, add chicken finely chopped, beaten cream; beat well; cut and fold in the beaten whites ; pour into buttered molds and chill for two or three hours. Serve as a salad with mayonnaise. Lobster Mousse Lobster mousse may be prepared in the same way as chicken mousse, substituting lobster meat for chicken. Fish Timbales 1 cup raw fish few grains cayenne I cup almonds 1 cup whipped cream 1 teaspoon salt 4

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