Chicken Timbales

Ingredients

• three-fourths of a cupful of flour
• a half teaspoonful of salt
• one-half cupful of milk
• one well beaten egg
• one tablespoonful of olive oil
• two tablespoonfuls of butter
• a cupful and a half or more as desired

Method

1. 1

   Mix flour and salt, add milk, egg, and olive oil.

2. 2

   Shape and cook in deep fat until brown.

3. 3

   For filling, melt butter, blend with flour, add milk and chicken broth, season, and mix with chicken and optional mushrooms.

4. 4

   Fill timbales.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 21. The excerpt below is the record exactly as published.

CHICKEN TIMBALES— Mix three-fourths of a cupful of flour with a half teaspoonful of salt. Add gradually while stir- ring constantly, one-half cupful of milk and one well beaten egg and one tablespoonful of olive oil. Shape, using a hot Swedish timbale iron, and cook in deep fat until delicately brown. Take from the iron and invert on brown paper to drain. To make the filling for a dozen timbales, remove bones and skin from a pint bowlful of the white or white and dark meat mixed of cold boiled or roasted chicken, and cut in half inch pieces. Put over the first in a saucepan two tablespoonfuls of butter and two of flour and when melted and blended add milk and chicken broth, a cupful and a half or more as desired

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