Left-over foods and how to use them

by Elizabeth O. Hiller

Chicken Timbales

• 2 tablespoons butter.
• ¼ cup stale bread crumbs.
• ⅔ cup milk.
• 1 cup finely minced cooked chicken.
• ½ tablespoon finely chopped parsley.
• 2 eggs.
• Few drops onion-juice.
• Salt and pepper.

Process: Melt butter in a sauce-pan, add bread crumbs and milk, cook five minutes. Add chicken, parsley, and eggs slightly beaten, season with salt, pepper and onion juice. Turn mixture into buttered timbale molds, set molds in a pan of hot water and cover them with a buttered paper. Bake twenty minutes. Turn from molds on serving platter and serve with Celery Sauce.