Creamed Chicken in Timbales of Pastry

Ingredients

• one tablespoon butter
• chicken that has been boiled
• rich cream sauce flavored with sherry

Method

1. 1

   Butter timbale forms; line with puff paste; fill with beans; make a cover, and bake.

2. 2

   Take the cover off, take out the beans, and fill with chicken.

3. 3

   Cut the white meat in small pieces and make a rich cream sauce flavored with sherry; fill timbale cups and put covers on the top.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 279. The excerpt below is the record exactly as published.

Creamed Chicken in Timbales of Pastry Poulet a la Creme en Timbales de Patisserie , Butter timbale forms; line with puff paste; fill with beans; make a cover, and bake. Take the cover off, take out the beans, and fill with chicken. Take chicken that has been boiled and left in the juice until cold; cut the white meat in small pieces and make a rich cream sauce flavored with sherry; fill timbale cups and put covers on the top. Serve for dinner or luncheon as an entree. These cups can also be filled with different meats or fish. Chicken ( Poulet ) a la Napoleon Roll nice puff paste very thin in a large sheet; put on a buttered baking sheet and bake until golden brown and crispy. When ready to serve, heat the pastry and fill. The filling for four persons is: one cup cooked ground chicken and three tablespoons cream sauce flavored with sherry, pepper, and salt. Let the chicken mince be¬ come very hot on the stove; add a little cream just before filling the pastry; then cut the pastry sheet in halves; fill half with the minced chicken and put the other half on the top cut in diamonds or big squares. Serve with a truffle sauce made from chicken broth, as an entree for luncheon or dinner. Chicken a la Salmis ( Salmis de Poulet) When chicken is left over that has been broiled, roasted, or boiled, it can be used for this dish. Cut the chicken in small pieces. Cook some small shallots, button mushrooms, and small scooped- out carrots. Then make a rich brown gravy from chicken broth: take two cups chicken broth; flavor with sherry, pepper, and salt; thicken with three tablespoons flour dissolved in one cup of chicken broth; color with kitchen bouquet and beef extract. Put the pieces AMERICAN COOK BOOK of chicken into this gravy and let simmer slowly, skimming now and then; then add the cooked onions, carrots, and mushrooms. (If olives are at hand, they can be stuffed with little chicken mousse and added to the chicken.) The sauce for this chicken must be very rich, glossy, and golden brown. When ready to serve, arrange on a hot platter; garnish with half moons of pastry and parsley all around. Serve as a luncheon or supper dish. Souffle of Chicken ( Poulet souffle ) a la Juliet Take two cups ground chicken, flavor with two tablespoons sherry; add to that one cup cold rich cream sauce, and, last, the whites of three or four eggs. Put in a souffle dish; bake in hot water — uncovered — from twenty to twenty-five minutes. Can also be made in individual ramequin cups. Serve with a sauterne or supreme sauce. Creamed Chicken in Citron a la Camille Citron farci de Poulet, a la Camille Take a citron, cut a slice off the top for a cover, scoop out, just leaving the shell, and scallop; put in a pan of hot water to get hot; put on a platter on a paper doily; fill with creamed chicken, put the cover on, tie a ribbon on the stem to match the table. Make a puree from the inside of the citron; put on stove with some water; cook for ten minutes, adding pepper, salt, and a little butter. Serve in a dish at the side as entree for lunch or dinner. The Creamed Chicken. Put one tablespoon butter

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