Chicken Timbales

Ingredients

• the uncooked breasts of four chickens
• one pint of cream
• half a pint of stale bread
• six table-spoonfuls of butter
• one blade of mace
• one table-spoonful of salt
• one-eighth of a teaspoonful of white pepper
• the whites of four eggs

Method

1. 1

   Chop the chicken breasts fine, and pound the meat to a paste; then rub it through a puree sieve.

2. 2

   Cook the bread, cream, and mace gently for twenty minutes; remove the mace, and mash the bread and cream to a smooth paste.

3. 3

   Add the butter, salt, pepper, and meat to this paste, then add the beaten egg whites.

4. 4

   Set away to cool.

5. 5

   For the filling, boil three gills of cream, mix flour with half a cup of cold cream, stir into boiling cream, then add chicken and other ingredients, cooking for three minutes.

6. 6

   Butter the moulds, line with force-meat, fill with chicken preparation, and cover with force-meat.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 186. The excerpt below is the record exactly as published.

Chicken Timbales. Great care is required in the preparation of this dish, which has become popular as an entree in company 23 354 MISS PARLOA'S KITCHEN COMPANION. dinners and luncheons. With the quantity of materials that will be given below, one quart mould or a dozen small dariole moulds may be filled, — enough for twelve persons. The work may be divided into three parts. To Make the Force-meat. — Use the uncooked breasts of four chickens, one pint of cream, half a pint of stale bread, free of crust, six table-spoonfuls of butter, one blade of mace, one table-spoonful of salt, one-eighth of a teaspoonful of white pepper, and the whites of four eggs

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