Timbale of Chicken
From French dishes for American tables, 1886
Serve with sauce perigueux, sauce supreme, or sauce Allemande.
Presented as published in 1886. 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
Nutrition per serving
2493Calories
30 gProtein
30 gCarbs
250 gFat
Full nutrition (23 nutrients)
Calories2493 kcal
Protein30 g
Carbohydrates30 g
Total Fat250 g
Saturated Fat143 g
Monounsaturated Fat52 g
Cholesterol724 mg
Sodium145 mg
Potassium681 mg
Calcium430 mg
Iron0 mg
Magnesium42 mg
Phosphorus401 mg
Zinc1.6 mg
Copper0 mg
Manganese0 mg
Vitamin K17 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.4 mg
Water538 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 49. The excerpt below is the record exactly as published.
Timbale of Chicken. Chop fine, and then pound in a mortar half a pound of the white meat of chicken, from which you have removed the skin and sinews ; add to the chicken, little by little, while pounding, three sherry-glasses of very cold cream, a little salt, white pepper, and the whites of five eggs
Cook this with the app: pantry check, scaling, and the assistant.