Chicken Liver Timbales No. 2

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 12 chicken livers
  • 1 teaspoon butter
  • ¼ teaspoon chopped onion
  • 5 eggs
  • ½ teaspoon salt
  • Speck white pepper
  • 1 teaspoon chopped parsley
  • 1 tablespoon bread crumbs
  • 1 tablespoon butter
  • 1 tablespoon flour
  • ½ cup cream
  • ¼ teaspoon salt
  • Pepper and parsley to taste
  • ¼ can mushrooms


Chop the raw livers and rub through a sieve. Place them in a pan and add butter and onion, cook 5 minutes and remove from stove to cool, add the seasonings, 5 egg yolks, bread crumbs and mix. Beat the whites to a stiff froth and add to the mixture. Grease the timbale forms and sprinkle with bread crumbs and bake, at once in pan half filled with water 15 minutes.

Serve hot with the following sauce:

Heat butter, stir in flour, then cream, seasoning and mushrooms and cook until smooth.