Creole Timbales

Timbales Creoles

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Raw Chicken Breasts
  • A Cupful of Bread, Soaked in Milk
  • ½ Tablespoonful of Butter
  • The Yolks of Four Eggs
  • 3 Tablespoonfuls of Veloute Sauce
  • Salt, Pepper and Cayenne to Taste
  • 6 Plain Pancakes


Cut up into medium-size pieces two raw Chicken breasts; pound them in a mortar with the same quantity of bread soaked in milk, a half tablespoonful of fresh butter and the yolks of four eggs; season with salt and pepper and a dash of Cayenne; mix all well together, and then mix in a bowl with three tablespoonfuls of Veloute Sauce Butter the half dozen small timbale molds and line them with plain pancake Fill the molds with the Chicken mixture and cover with small round pieces of pancake. Steam them in a moderate oven for about ten minutes. Then take out of the oven and remove the Timbales from the mold; garnish a hot dish nicely with sprigs of parsley, place the Timbales upon it, pour over a gill of hot Madeira Sauce and send to the table hot.