Large Chicken Timbale
From European and American cuisine, 1914
Serves 3
Ensure the ragout is thicker by not adding all the sauce.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 253. The excerpt below is the record exactly as published.
Large Chicken Tlmbale. — Prepare a chicken quenelle force- meat from the breast of 1 large chicken; butter a 3-pint mold, decorate the bottom and sides with truffles and red beef tongue
Cook this with the app: pantry check, scaling, and the assistant.