Chicken Timbale
The white meat of one chicken
1/2 pint of soft white bread crumbs
1/2 cupful of milk
1 teaspoonful of salt
1 saltspoonful of white pepper
The whites of five eggs
Put the raw meat of the chicken twice through the meat chopper, then put it in a mortar and pound it to a paste, or work it in a bowl with a wooden spoon. Boil the bread and milk, stirring constantly; when this is cold, add the salt, pepper and four tablespoonfuls of cream; work it gradually into the chicken meat. This must be a perfectly smooth paste. Add the unbeaten whites of two eggs; when they are thoroughly incorporated, fold in the well beaten whites of the three eggs. Put at once into an oiled Charlotte mold or into small timbale molds.
The molds may be garnished with mushrooms, or chopped truffles, or peas. Stand them in a pan of hot water, cover with oiled paper and cook in the oven, small molds twenty-five minutes, a large mold thirty-five. Serve hot, with cream mushroom sauce.
This quantity in small molds should serve twelve people; in a large mold, ten.