Chicken Timbales

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • ½ lb. raw white chicken meat
  • 1 pint cold cream
  • Whites of 5 eggs
  • Salt and white pepper


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 been well buttered, place them in a sauce pan in which you have put water about the depth of an inch. Cover the sauce pan, put into oven for twenty minutes, then turn out of moulds on to a round platter, or serve individually with Cream Sauce.