Chicken Timbales

Preparation info

    • Difficulty

      Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Method

Garnish slightly buttered Dario moulds with chopped truffles or slices of truffles cut in fancy shapes. Line with Chicken Force-meat I., fill centres with Creamed Chicken and Mushrooms, to which has been added a few chopped truffles. Cover with force-meat, and bake as Lobster Timbales. Serve with Béchamel or Yellow Béchamel Sauce.