Timbales of Chicken

Ingredients

• 4 oz. cooked chicken
• 2 oz. ham
• 1 oz. bread-crumbs
• 1 teaspoonful chopped parsley
• 1 teaspoonful chopped mushrooms
• ^ teaspoonful chopped truffle
• 1 egg
• 1 gill white sauce
• 1 teaspoonful cream
• Pepper and salt
• ^ pint tomato sauce

Method

1. 1

   Grease small plain moulds and line with rings of cooked macaroni or twists of spaghetti.

2. 2

   Mince the chicken and ham, and mix all the ingredients together.

3. 3

   Fill the moulds with this mixture.

4. 4

   Steam till firm, twenty to thirty minutes.

5. 5

   Turn out and pour the sauce round.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 12. The excerpt below is the record exactly as published.

TIMBALES OF CHICKEN. 4 oz. cooked chicken. 2 „ „ ham. 1 „ bread-crumbs. 1 teaspoonful chopped parsley. 1 teaspoouful chopped mush- rooms. Oamiah. — ^ teaspoonful chopped truffle 1 egg. 1 gill white sauce. 1 teaspoonful cream. Pepper and salt Cooked macaroni or spaghettL ^ pint tomato sauce. Grease some small plain moulds and line with rings of cooked macaroni, or twists of spaghetti. IMince the chicken and ham, and mix all the ingredients together. Fill the moulds with this mixture. Steam till firm, twenty to thirty minutes. Turn out and pour the sauce round. CASSEROLE 1 uncooked chicken. 1 pint veloute sauce. 1 gill of cream. Lemon juice. OF CHICKEN. ^ tin mushrooms. Bacon rolls. Slices of lemon. Cut the chicken in neat joints and remove the skin. Put them in a casserole, add the sauce (boiling) and the mushrooms. Simmer gently for one to one and a half hour. AVhen the chicken is tender add the cream and the [ 61 ] lemon juice. Place the bacon rolls on the top and garnish with lemon. FRICASSl^E OF CHICKEN. Prepare as for “ Casserole of Chicken,” but cook in a stew-pan. When dished, garnish with croutons of puff pastry. N.B. — Neat joints of cooked chicken may be used. CHICKEN A LA MARENGO. 1 uncooked chicken. 2 tablespoonfuls salad oil. ^ pint tomato sauce. ^ „ Espagnole sauce. 1 truffle. 1 dozen mushrooms. ^ gill sherry. Croute of fried bread. 1 tablespoonful strips of mush- rooms. 1 tablespoonfiil strips of truffle. Fleurons of pastry. Joint and skin the chicken and fry it in the oil. Drain and trim again if necessary. Have the sauces boiling, add the chicken and rough pieces of mushroom and truffle, and simmer gently until tender. Dish the chicken on the croute of bread. Tammy the sauce, add the strips of truffle and mushroom, and pour over the chicken. Garnish with the fleurons of pastry. [ 62 ] PIGEONS A LA DUCHESSE. 2 pigeons. J lb. quenelle meat. Beaten egg. Dried bread-crumbs. Creamy potato. Macedoine of vegetables. ^ pint Espagnole sauce. Bone and cut the pigeons in two. Braise till tender and press till cold. Trim neatly, and coat the cut side with quenelle meat. Coat twice with egg and crumbs and fry in deep fat. Dish on piped potato, pour the sauce round, and garnish with macedoine of vegetables. Prepare and cook as for “Pigeons k la Duchesse.” Dish on the green pea purde. Garnish with the feet brushed over with glaze, decorate further with the purde. Pour the sauce round. PIGEONS A LA MAZARIN. 2 pigeons. 2 sausages. Beaten egg. Dried bread-crumbs. Green pea puree. ^ pint tomato sauce. [ 68 ] SWEETBREAD A LTTALIENNE. Soak the sweetbread in tepid salted water for one hour. Blanch it and remove the fat. If it is a bad shape, wrap in paper, and press it between two plates till cold. Lard one side evenly with lardoons, place the sweetbread in a braising-pot and cook gently till it is tender, from one to one and a half hour. Lift it on to a baking-sheet and crisp off in a quick oven. Brush the sweetbread with glaze, and dish it on the croute of fried bread. Strain the stock from the braising - pot, add one teaspoonful of glaze to it, and boil it until it is well reduced. Pour this round the sweetbread and garnish with the mushrooms. 1 ox sweetbread. Lardoons of bacon. Braising-pot. Croute of fried bread. 2 tablespoonfuls mushrooms. 1 teaspoouful liquid glaze. [ 64 ] SWEETBREAD A LA SUPREME. 1 sweetbread. ^ pint boiling stock. 1 carrot. 1 onion. 1 stick celery. 1 bunch herbs. 1 blade of mace. 6 peppercorns. Potato border. ^ pint supreme sauce. Peas. Prepare the sweetbread as in above recipe. Put it in a stew-pan with the stock, vegetables, peppercorns, and mace ; simmer it gently till quite tender, from one to one and a half hour. Dish the sweetbread on the potato border, pour the supreme sauce over it, and garnish with the peas. SWEETBREAD A LA PRINCESSE. 1 large sweetbread. 1 pint velout^ sauce. 2 yolks. ^ gill cream. Lemon juice. Pepper and salt. ^ tin mushrooms. Dishing. — Croute of fried bread. Garnish. — 3 small tomatoes. Peas or macedoine. Prepare the sweetbread as for “ Sweetbread . h ritalienne,” put it in a stew-pan with the [ 65 ] sauce and the trimmings of the mushrooms, and simmer gently till tender, from one to one and a half hour. Lift it on to the croute of bread, add the yolks and cream to the sauce and thicken them without boiling. Pour this over the sweetbread. Cut the tomatoes in two, scoop out a little of the pulp, season them, and bake in a moderately hot oven. Fill them with the heated peas, and arrange at each end of the sweetbread. CROQUETTES OF SWEETBREAD A LA PARMENTIER. 1 braised sweetbread. 2 tablespoonfuls chopped bam or tongue. 2 tablespoonfuls bread-crumbs. ^ teaspoonful chopped parsley. 1 dessertspoonful chopped mushrooms. ^ teaspoonful chopped truffle. Pepper, salt, and cayenne. Creamy white sauce, vegetables. Dishing. — Creamy potato. Small potato balls or macedoine of ^ pint clear tomato sauce. Cook the sweetbread and press it till cold. Split it and cut into rounds. Mix all the chopped ingredients together, moisten with the white sauce, and season well.' Pile this 5 [ 66 ] mixture high on the rounds of sweetbread, coat twice with egg and bread-crumbs, and fry in deep fat. Drain well, dish, and decorate with piped potato. Garnish with the potato balls and pour the sauce round. SALMI OF GAME. 1 lightly roasted pheasant. 3 gills good Espagnole sauce. ^ gill port. 1 teaspoonful red currant jelly. 12 mushrooms. Garnish. — Fleurons of pastry. Button mushrooms and cherries, or 6 to 8 firm pieces of tinned apricot. Separate the bird into neat joints and re- move the skin. Put them in a stew-pan or casserole with the sauce, wine, jelly, and mush- rooms, and simmer gently till tender. Dish on a hot dish, or serve in the casserole, and garnish with the fleurons of pastry, the mushrooms, and the cherries or apricots. N.B. — Any other game, or neatly cut joints of hare, may be dressed in the same way. This is an excellent way of using up cold game. [ 67 I JUGGED HARE. 2 oz. butter 1 hare. 1 onion. 1 carrot. 2 cloves. 1 pint stock. 1^ gill of port. 1 tablespoonful red currant Sprig of thyme. 2 bay leaves. jelly. Cayenne and salt. Forcemeat Balls. 2 oz. bread-crumbs

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