Chicken Timbales

Ingredients

• Heat together one-half cup of milk
• one cup of bread crumbs
• one-quarter can of mushrooms chopped fine
• one-quarter cup of butter
• one cup of cold cooked chicken, chopped fine
• season with salt and red pepper to taste
• a few drops of onion juice
• one teaspoonful of chopped parsley
• one-quarter teaspoonful of celery salt
• one-half teaspoonful of brown ginger
• the stiff beaten whites of four eggs

Method

1. 1

   Heat milk, breadcrumbs, mushrooms, and butter.

2. 2

   Stir in chicken and seasonings.

3. 3

   Fold in beaten egg whites, fill molds, and cook in hot water for 25 minutes.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 33. The excerpt below is the record exactly as published.

CHICKEN TIMBALES. Heat together one-half cup of milk, one cup of bread crumbs, one-quarter can of mushrooms chopped fine, and one-quarter cup of butter. When hot, stir in one cup of cold cooked chicken, chopped fine; season with salt and red pepper to taste, and add a few drops of onion juice, one teaspoonfui of chopped parsley, one-quarter teaspoonful of c«lery salt, and, if you like, one-half teaspoonfui of brown ginger. Last of all add the stiff beaten whites of four eggs

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