Chicken-Liver Timbales

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk, scalded
  • ½ teaspoon salt
  • ½ pound chicken livers
  • 2 whole eggs
  • 2 egg yolks
  • teaspoon freshly ground black pepper
  • 6 tablespoons heavy cream
  • 2 tablespoons cognac Sauce Poulette


    1. Preheat oven to moderate (350°F.).

    2. Melt the butter, blend in the flour, stir in the milk slowly, and add one-quarter teaspoon of the salt. Bring the mixture to a boil, stirring, and simmer for one minute. Cool, stirring occasionally.

    3. Place the livers, whole eggs, egg yolks, pepper and remaining salt in a blender. Blend for one minute.

    4. Add the cooled sauce, cream and cognac and blend for fifteen seconds. Strain the mixture into eight buttered half-cup molds.

    5. Set the molds on a rack in a pan of hot water. Bake for twenty-five to thirty minutes, or until set.

    6. To serve, run a knife around the edge of each timbale and unmold onto a warm platter. Top each with a spoonful of sauce poulette. Serve the remaining sauce separately.