Timbales of Chicken

Preparation info

  • 6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ½ lb. raw chicken
  • 3 oz. macaroni
  • oz.


Put macaroni into rapidly-boiling salted water and cook until tender—about 15 min. Drain well. Cut macaroni into thin rings and line six well-buttered timbale moulds as evenly as possible with the rings (use the point of a needle to fix them in position). Prepare chicken mixture as for Chicken Soufflé and fill the moulds. Cover moulds with buttered paper,