Chicken Timbales

Preparation info
    • Difficulty


Appears in

By Lizzie Black Kander

Published 1903

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  • ½ lb. raw white chicken meat
  • 1 pint cold cream
  • Whites of


Chop fine, and then pound the raw, white meat of a chicken from which the skin and sinews have been removed, add to this while, pounding, a rather scant pint of very cold cream, 1 teaspoon salt, white pepper, and the whites of 5 eggs, press through a sieve and then refill little tin moulds which have