Chicken Timbales Recipe

Fill the individual timbale moulds, decorated with diamond or crescent-shaped bits of truffle, with any of the chicken forcemeats, and poach as directed. Serve with mushroom, Bechamel or Allemande sauce.

Chicken Timbales Recipe, No. 2

Line a charlotte-russe mould, decorated with figures cut from carrot, white of hard-boiled egg and truffle, with forcemeat an inch thick, fill the centre with a thick sauce (double the usual quantity of flour and use thick cream in part as the liquid) mixed with small quenelles, cooked mushrooms, and dark meat of the chicken cut in cubes. An undecorated melon mould makes a well-shaped timbale.

Chicken Timbales Recipe, No. 3

Cook the forcemeat in a round or oval border mould and fill the centre, when unmoulded, with the same salpicon as that used above in a thinner sauce, or with sweetbreads cut in cubes, chicken quenelles and chopped truffles mixed in a white or Bechamel sauce.

Chicken Timbales Recipe, No. 4, Moulds Lined With Spaghetti

Cook full length pieces of spaghetti until tender in boiling salted water. Have the salted water boiling and carefully put one end of all the pieces into the water together; as the spaghetti becomes moist, it may be coiled around into the saucepan of water without breaking. Rinse carefully with cold water and dispose the pieces at full length on a cloth to cool. Thoroughly butter a mould. Moulds with slanting sides are more easily lined. Begin at the centre of the bottom and coil the spaghetti round and round, adding a little forcemeat, as a second lining, to hold the spaghetti in place. Fill the centre with rings of cooked macaroni (macaroni cut in one fourth inch pieces) or alphabet paste mixed with tomato sauce and cheese, or with cubes of sweetbread, chicken livers, mushrooms, or red tongue in a Bechamel sauce. (Note "To Mould and Cook Forcemeat".) Serve with tomato or Bechamel sauce.

Making Chicken Timbales Recipe

(MRS. McEWEN, OHIO)

The breasts of 2 raw chickens. A grating of nutmeg. 1 teaspoonful of salt. The whites of three eggs. A dash of white pepper. 1 pint of cream.

Pass the chicken breasts five or six times through a meat chopper; add the seasoning and beat into the mixture, one at a time, the unbeaten whites of the eggs, and then very gradually the cream

Have small timbale moulds well buttered; then put in place round bits of paper, cut to fit the bottom of the mould, and butter again; the moulds should be filled to two thirds of their height, cook as all mixtures on a trivet or folded paper, to lift them from the bottom of the dish in which they stand surrounded by hot water. Serve, turned from the moulds and surrounded with a pint of white sauce, in which a cup of chopped or quartered mushrooms has been simmering.

Chicken Timbales, Ornamented With Paper Aigrettes