Timbales de Jambon a la Napolitain

Ingredients

• 1 pound of lean raw ham
• 4 ounces of breast of chicken or turkey
• 1/4 pint of cold Bechamel sauce
• 1 whole egg
• 2 whites
• season with salt
• season with paprika

Method

1. 1

   Pound ham and chicken, add Bechamel, egg, and whites, season.

2. 2

   Fill timbal moulds, cook for 15 minutes in medium oven.

3. 3

   Serve with Tomato sauce blended with veal gravy.

Nutrition per serving

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 21. The excerpt below is the record exactly as published.

whole eggs, well beaten, to each quart of potatoes. Butter some small timbal moulds and besprinkle with bread crumbs ; line with the potato puree and fill tfie center with a salpicon of mushrooms, truffles, and ham. (blended with Brown sauce) ; cover with more puree and put to cook in the oven for about 15 min- utes. Serve with Madeira sauce. Note.— These timbales are not cooked in the bain- marie. When cooked they should be of a light golden hue. TiMBALES DE JaMBON A LA NaPOLITAINB — ^HaM TiMBALES^ Neapolitan Style. Butter well some small oval timbal moulds, lay on the bottom of each a slice of beef tongue of the same size and shape as the mould and then mount the sides of the mould with small pieces of macaroni, cut }i inch thick (previously well drained and dried on a cloth). Line the layer of macaroni with chicken force meat, fill the remaining cavity with Ham Croquette preparation, cover the top with more chicken force- meat and cook for 15 minutes in a medium oven. When ready to serve unmould and serve with To- mato sauce, blended with rich veal gravy. Petits Timbales a la Rothschild— Small Tim- bales, Rothschild Style. Decorate some small buttered timbal moulds with truffles, line them with chicken cream force-meat and fill the center with a salpicon of fat goose liver and truffles (blended with Madeira sauce). Place the timbales in a saute pan, fill with boiling water to about half the height of the moulds, set in a 55 mild oven to cook for 15 minutes and then unmould and serve with TrufHe sauce. TiMBALES A LA PaLERMITAINE — ^TlMBALES, , Palermitan Style. Follow the same directions as for Ham Timbales, Neapolitan Style, but instead of ham use a Salpicon of Chicken livers, sauted with mushrooms. Finish in the same manner. Serve with Madeira sauce. Petits Timbales a la Montglas — Small Timbales, MoNTGLAs Style. The same as a la Rothschild, except that the salpi- con is of chicken, truffles, mushrooms and smoked tongue. Petits Timbales a la Reine — Small Timbales, Queen Style. The same as a la Rothschild, except that you pre- pare the salpicon of fat goose liver, mushrooms and truffles blended with Veloute Cream sauce and serve the timbales with cream sauce. Timbale de Jambon a la Souvarofp — Ham Tim- bales, SouvAROFF Fashion. Rid I pound of lean raw ham of all sinews and pound it with 4 ounces of breast of chicken or turkey. When pounded fine, add J4 pint of cold Bechamel sauce, I whole egg and 2 whites ; season with salt

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