Chicken timbales

Chicken timbales

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
350g minced chicken, cooked
190ml cream
1/4 teaspoon salt
1/4 teaspoon paprika
4 egg whites
1 small tinned pimiento, drained and cut into strips
Velouté sauce, to serve

Method

  1. Combine minced chicken, cream, salt and paprika and blend well.
  2. Whisk egg whites until stiff peaks form and fold into chicken mixture.
  3. Line 6 greased 250 ml moulds with strips of pimiento and spoon in chicken mixture. Set in a baking dish with hot water to come three-quarters of the way up side of the moulds. Bake in a preheated moderate oven (180°C) for 20–25 minutes or until set.
  4. Test with a thin-bladed knife inserted in centre – it should come out clean when the timbales are ready. Remove from heat and from water bath. Unmould and serve with velouté sauce.

Variation

  • Ham timbales: Follow recipe above using 175 g minced cooked chicken and 155 g minced ham instead of 2 cups chicken. Serve with sauce suprême.
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