Chicken Timbales
Product Description
This recipe is taken directly from the book, "The Complete Cook Book" by Janie Day Rees. Published in New York by Street & Smith, circa 1900. There was not much left of this book when it came into my possession. I am considering placing these recipes here to be a 'rescue mission.'
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Chicken Timbales.
Heat together one-half cup of milk, one cup of bread crumbs, one-quarter can of mushrooms chopped fine, and one-quarter cup of butter. When hot, stir in one cup of cold cooked chicken, chopped fine; season with salt and red pepper to taste, and add a few drops of onion juice, one teaspoonful of chopped parsley, one-quarter teaspoonful of celery salt, and, if you like, one-half teaspoonful of brown ginger. Last of all add the stiff beaten whites of four eggs. Brush your mould with butter and fill with the chicken mixture. Stand in a pan of hot water, and cook twenty-five minutes. Brain timbales are made by this same recipe, except you use brains instead of chicken, and only one-quarter cup of milk.
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Chicken Timbales.
Heat together one-half cup of milk, one cup of bread crumbs, one-quarter can of mushrooms chopped fine, and one-quarter cup of butter. When hot, stir in one cup of cold cooked chicken, chopped fine; season with salt and red pepper to taste, and add a few drops of onion juice, one teaspoonful of chopped parsley, one-quarter teaspoonful of celery salt, and, if you like, one-half teaspoonful of brown ginger. Last of all add the stiff beaten whites of four eggs. Brush your mould with butter and fill with the chicken mixture. Stand in a pan of hot water, and cook twenty-five minutes. Brain timbales are made by this same recipe, except you use brains instead of chicken, and only one-quarter cup of milk.
