Chicken Timbales à la Française

Ingredients

• 1 large chicken
• Ys pound
• 4 ounces butter
• Y^ pound panada
• the yolks of 4 eggs
• 1 teaspoonful salt
• a pinch of nutmeg
• Cayenne pepper

Method

1. 1

   Remove meat from chicken breast, pass through a meat machine, rub through a sieve.

2. 2

   Mix with butter, panada, egg yolks, salt, nutmeg, and Cayenne.

3. 3

   Butter timbale molds, fill with mixture, add salpicon, cover, bake in water until firm.

4. 4

   Serve with cream or béchamel sauce.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 257. The excerpt below is the record exactly as published.

hicken Timbales d, la Fran^aise.— Bemove the meat from the breast of 1 large chicken, pass it through a meat machine and rub it through a sieve, then weigh it ; there should be Ys pound ; put the chicken meat in a bowl, add 4 ounces butter and mix well with the meat. Add Y^ pound panada (page 81), the yolks of 4 eggs, 1 teaspoonful salt, a pinch of nutmeg and Cayenne pepper

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