Chicken Timbales from The Settlement Cook Book by Lizzie Black Kander
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, wh...
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Cooking tools:
- Chef's knife
- Cutting board
- Meat tenderizer
- Mixing bowl
- Measuring cup
- Measuring spoon
- Fine-mesh sieve
- Timbale mold
- Spoon
- Oven
Ingredients
- Whites of 5 eggs
- Salt and white pepper
- 1 pint cold cream
- ½ lb. raw white chicken meat
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