Chicken Timbales Recipe 1 ingredients

• FORCEMEAT
• 2 cups raw lean veal
• 1 cup stale bread crumbs
• 2 cups cream
• A blade of mace
• 6 tablespoons butter
• 2 teaspoons salt
• 1/8 teaspoon white pepper
• 4 egg whites

To prepare this Chicken Timbales Recipe 1, first scrape the veal to a pulp and pound smooth; cook bread crumbs in cream with blade of mace for twenty minutes, remove the mace and with a spoon mash to a firm paste; add the butter, seasonings and pounded meat. Beat all together and, lastly, fold in the egg whites beaten stiff. Set away to cool.

FILLING

1 cup cream

1 teaspoon butter

2 tablespoons Gold Medal flour

1 teaspoon salt

1/8 teaspoon pepper

3 cups diced chicken

1/2 cup sliced mushrooms

Butter the moulds with cold butter, dot the bottom and sides with tiny dice of truffle and line them with the forcemeat, (take care to have the lining thin at the bottom of the mould and thick around the top, or it will break when turned out).

Fill the moulds to within three-quarters inch of the top with the creamed preparation, and cover with the forcemeat. Place the moulds in a deep pan and pour in hot water to fill almost to the top of the moulds. Cover with a buttered paper and cook in a slow oven for twenty-five minutes. The water must not boil. Serve with Bechamel or Yellow Sauce.