Timbale

Ingredients

• the uncooked white meat of a chicken; this should weigh a half pound
• Put one cup of white bread crumbs
• a half cup of milk
• the well-beaten whites of five eggs
• a teaspoonful of salt
• a dash of white pepper
• The bottoms of the cups may be garnished with chopped truffle, chopped mushrooms, chopped parsley, or nicely cooked green peas

Method

1. 1

   Rub chicken meat until smooth, boil bread crumbs and milk, then mix with chicken.

2. 2

   Add egg whites, salt, and pepper.

3. 3

   Fill greased cups, bake in water bath for 15-20 minutes.

4. 4

   Serve with cream sauce.

Nutrition per serving

As published

This recipe was extracted from Left overs (1898) by Sarah Tyson Heston Rorer, page 7. The excerpt below is the record exactly as published.

timbale, select a large one, but not an old fowl. After the chicken has been drawn, remove the white meat, which is used uncooked for timbales. The dark meat may be cooked at once and utilized for boudins, croquettes, salad, cecils, creamed hash, or served on toast with sauce Bordelaise, or used in chafing dish next day. Or if you prefer to use it raw, devil the legs and use the bones for soup. Tiitibale Chop fine the uncooked white meat of a chicken ; this should weigh a half pound. Then rub it with the back of a wooden spoon against the side of a bowl until perfectly smooth* Put one cup of white bread crumbs and a half cup of milk over the fire; stir until boiling; when cold, rub this thoroughly with the meat, and press it through an ordinary flour sieve. Stir into it carefully the well- beaten whites of five eggs, add a tea- spoonful of salt, a dash of white pepper ; fill into greased timbale cups, stand in a baking pan of boiling water, cover with oiled paper, and bake in a moderate oven 30 LEFT OyERS fifteen to twenty minutes. The bottoms of the cups may be garnished with chopped truffle, chopped mushrooms, chopped parsley, or nicely cooked green peas. Serve with the timbales either a plain cream sauce or a cream mushroom sauce. Peas are the usual accompaniment Or the timbale molds may be lined with this mixture, and the centres filled with creamed mushrooms ; put enough of the timbale mixture over the top to hold in the stuffing ; they will then be cooked and served in the usual manner. Deviled Chicken Les^s Carefully remove the bones from the legs of an uncooked chicken. To a half cup of bread crumbs add twelve chopped almonds, two tablespoonfuls of toasted pinon nuts, a tablespoonful of parsley, a half teaspoonful of salt and a dash of cayenne; moisten with two table- spoonfuls of butter. Stuff this into the spaces from which you have taken the bones, tie the legs top and bottom to keep in the stufiing. Place the bones from the carcass of the chicken in the soup ketde, cover with cold water, and when the water reaches boiling point place the legs on top of the bones and cook con* CHICKEN—UNCOOKED 3« tinuously for two hours. They may be served hot with sauce, or cold, cut into thin slices garnished with aspic. English Chicken Balls Chop fine the dark meat left over from timbales, add a half can of finely chopped mushrooms, a teaspoonful of salt

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