Timbales of Chicken

Ingredients

• a few timbale moulds
• a ball of chicken croquette preparation
• some Veloute Sauce
• some fresh mushrooms

Method

1. 1

   Butter the timbale moulds and decorate with truffles.

2. 2

   Fill with chicken forcemeat, place a croquette ball in the center, and cover with more forcemeat.

3. 3

   Poach in boiling water for fifteen minutes.

4. 4

   Let rest, then turn out and serve with Veloute Sauce or mushrooms in cream.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 35. The excerpt below is the record exactly as published.

TIMBALES OF CHICKEN <&£ Butter well a few timbale moulds about two inches high by one and one-half to two inches wide, and decorate them with pieces of truffles, cut in fancy shapes, such as diamonds, crescents, and stars. Fill three-quarters of the mould with chicken forcemeat, then put a ball of chicken croquette preparation in the centre, being careful that it shall not touch the sides or bottom of the mould. Put some more forcemeat on top so as to have the mould full. Stand in a saucepan of boiling water, which will reach half-way up the moulds. Put the cover on and poach them slowly for about fifteen minutes in the oven, to get solid. Take them out and let them rest for two minutes, to settle; turn them on to a platter carefully and then remove the moulds. Pour some Veloute Sauce around them, or put some fresh mushrooms

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