This recipe will answer for all sorts of timbales, veal, fish or game.

Put half a pint of uncooked white meat of chicken twice through a meat-grinder, then put it in a bowl and with a wooden spoon rub to a paste. Put half a pint of soft white breadcrumbs and half a cupful of milk in a saucepan over the fire; cook until smooth; take from the fire and when cold add it gradually to the chicken, rubbing all the while. Add a level teaspoonful of salt, a saltspoonful of pepper and five tablespoonfuls of thick cream; press this through a sieve and stir in carefully the well-beaten whites of five eggs; fill the mixture into small timbale-moulds, stand them in a baking-pan of boiling water, cover with oiled paper, and bake in a moderate oven for twenty minutes. Serve with plain cream or creamed mushroom sauce, and peas.

It is wise to line the bottoms of the moulds with buttered paper, and, if you wish, garnish them with chopped truffles or mushrooms.