CHICKEN TIMBALES
Lay raw chicken breasts on a board and scrape off the meat, thus separating it from the large fibers. Put the scraped meat in a mortar with the white of an egg and pound it to separate it still more from the fibers, then rub it through a purée sieve.
Soak some crumb of bread with milk, stir it to a smooth paste, and cook it until it leaves the sides of the pan. This makes a panada.
Take a half cupful of the fine chicken meat, a quarter of a cupful of panada, one egg, a half teaspoonful of salt, a dash of pepper and of nutmeg. Beat them all well together, then fold in lightly a half cupful of cream whipped to a stiff froth.
This quantity of material will make six individual timbales.
Butter the timbale molds well, ornament them with slices of truffle cut into fancy shapes, or with chopped truffle sprinkled over the surface. Put the mixture into the molds carefully with a small spoon so as not to disarrange the decoration, and fill them to within a quarter of an inch of the top. Set them in a pan of hot water. Cover them with a greased paper and poach them in the oven for five to eight minutes, or until they are firm to the touch.
Turn the timbales on to a flat dish and pour around them a white sauce made with chicken stock and the yolks of two eggs diluted with two tablespoonfuls of cream added the last thing. (See Allemande and Poulette sauces, “Century Cook Book,” pages 279-280.)