Chicken Timbales

Take the raw breast of a three-pound chicken (it should weigh about one-half pound), remove the skin, chop it very fine and then pound to a paste with a potato masher. Now add, just a little at a time, half a cup of cream and when thoroughly mixed press through a vegetable press or colander, add, one at a time, the unbeaten whites of three eggs, stirring well all the while, a scant teaspoonful of salt, a little white or cayenne pepper, a teaspoonful of finely chopped parsley and last of all stir in the well beaten whites of two eggs. Place in buttered timbale moulds, filling them about two-thirds full. Place in a pan containing boiling water (the water should come up about level with the chicken mixture), cover with paper and bake from twenty to thirty minutes in a moderate oven. Serve with cream sauce with or without mushrooms.

Chicken Timbales No. 2

Chop fine one-half pound of chicken breast, pound to a paste and press through a colander; cook to a paste one cup of soft bread crumbs and one-half cup of milk; remove from the fire; add one level teaspoonful of salt, one-half saltspoonful of white pepper and the chicken. Fold in carefully the stiffly beaten whites of five eggs. Put into timbale cups; set the cups in a pan, surround with boiling water, cover with buttered paper and cook in a moderate oven fifteen to twenty minutes, or until firm to the touch.

Chicken Timbales No. 3

Put into a saucepan one-half cup of chicken stock, or boiling water, one rounding tablespoonful of butter, one-half cup of soft bread crumbs, one-half teaspoonful of salt and pepper to taste. Place over the fire and cook to a paste; take from the fire, add two eggs well beaten; mix, then add one pint of cold cooked chicken chopped very fine and one level tablespoonful of finely chopped parsley. Mix well and press into buttered timbale moulds, about three-fourths filling them. Finish same as Chicken Timbale No. 1. Serve with cream sauce, adding peas if wished.