Chicken Timbales

Ingredients

• half a pint of uncooked white meat of chicken
• half a pint of soft white breadcrumbs
• half a cupful of milk
• a level teaspoonful of salt
• a saltspoonful of pepper
• five tablespoonfuls of thick cream
• the well-beaten whites of five eggs

Method

1. 1

   Put the chicken through a meat-grinder, rub to a paste.

2. 2

   Cook breadcrumbs and milk until smooth, then cool and mix with chicken.

3. 3

   Add salt, pepper, cream, and beaten egg whites.

4. 4

   Fill into moulds, bake in a water bath for 20 minutes.

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 36. The excerpt below is the record exactly as published.

CHICKEN TIMBALES This recipe will answer for all sorts of tim- bales, veal, fish or game. Put half a pint of uncooked white meat of chicken twice through a meat-grinder, then put it in a bowl and with a wooden spoon rub to a paste. Put half a pint of soft white breadcrumbs and half a cupful of milk in a saucepan over the My Best 250 Recipes 129 fire; cook until smooth; take from the fire and when cold add it gradually to the chicken, rub- bing all the while. Add a level teaspoonful of salt, a saltspoonful of pepper and five tablespoon- fuls of thick cream ; press this through a sieve and stir in carefully the well-beaten whites of five eggs

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