Chicken Timbales, Supreme Recipe ingredients

To prepare this Chicken Timbales, Supreme Recipe, first chop very finely 1 cupful of white chicken-meat, 1/2 cupful mushrooms, 6 truffles. Mix all together with a tablespoonful of butter; add half a teaspoonful of salt, a dash each of cayenne, celery salt, and nutmeg or mace. Heat all together with half a cupful of rich cream, or cream sauce. When thoroughly hot, add a lightly beaten egg and stir until it thickens.

Line buttered timbale moulds with rice boiled in milk and mixed with a little butter and beaten egg sufficient to moisten it; fill with the mixture, cover with the rice, and bake twenty minutes in an oven hot enough to brown the tops nicely.

Turn out carefully on a hot platter, running a knife around the edge if they do not come out easily. Surround them with creamed peas, or serve in individual dishes with the peas. Or serve the peas dry around them and pass a mushroom sauce.