Chicken Timbales

Ingredients

• Lay raw chicken breasts on a board.
• Put the scraped meat in a mortar with the white of an egg.
• a quarter of a cupful of panada.
• one egg.
• a half teaspoonful of salt.
• a dash of pepper.
• a dash of nutmeg.
• a half cupful of cream whipped to a stiff froth.

Method

1. 1

   Scrape off the meat from the chicken breasts, pound it with the white of an egg, and rub it through a puree sieve.

2. 2

   Soak some crumb of bread with milk, stir it to a smooth paste, and cook it until it leaves the sides of the pan.

3. 3

   Take a half cupful of the fine chicken meat, a quarter of a cupful of panada, one egg, a half teaspoonful of salt, a dash of pepper and of nutmeg.

4. 4

   Beat them all well together, then fold in lightly a half cupful of cream whipped to a stiff froth.

5. 5

   This quantity of material will make six individual timbales.

Nutrition per serving

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 28. The excerpt below is the record exactly as published.

A dash of nutmeg. Cook until the sauce has thickened a little. Remove it from the fire, stir in a beaten egg and two cupfuls of minced meat. Tu.rn it on to a tin platter and place it on the ice to set. .«j^_jsi i;;;^ ^-^i ^ NO. 5i. CHICKEN Ci;OQUETTi:S. NO. 55. ti:mbales of chicken. ENTREES 77 When the mixture is set mold the croquettes into shapes pointed at one end. Cover them with egg diluted with a very little water, to break the stringiness of the whites, then cover them with bread crumbs. Crumbs grated from the loaf give a better color than dried crumbs composed partly of crusts. Fry the croquettes in smoking-hot fat to a light-brown color, and until a thin crust is formed. Place them on paper in the open oven to dry and keep hot until all are fried. Arrange them symmetrically on a platter and stick a paper frill into the pointed end of each one. These frills are fastened to a little stick. They can be bought at confectioners'. It is important to use for the sauce stock which jellies, as it hardens the mixture and makes it easy to mold, while it softens when the croquettes are fried, making them very creamy. Stock will .jelly if a knuckle of veal is used in mak- ing it. If jellied stock is not at hand, put a level teaspoonful of soaked gelatine into a cupful of any stock or of milk. CHICKEN TIMBALES Lay raw chicken breasts on a board and scrape off the meat, thus separating it from the large fibers. Put the scraped meat in a mortar with the white of an egg and pound it to separate it still more from the fibers, then rub it through a puree sieve. Soak some crumb of bread with milk, stir it to a smooth paste, and cook it until it leaves the sides of the pan. This makes a panada. Take a half cupful of the fine chicken meat, a quarter of a cupful of panada, one egg, a half teaspoonful of salt, a dash of pepper and of nutmeg. Beat them all well together, then fold in lightly a half cupful of cream whipped to a stiff froth.

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