Reference > Farmer's Cookbook > ENTRÉES > Chicken Timbales II
  Chicken Timbales I Chicken Timbales III  
CONTENTS · BIBLIOGRAPHIC RECORD

Chicken Timbales II

2 tablespoons butter
1/2 tablespoon chopped parsley
1/4 cup stale bread crumbs
2/3 cup milk
2 eggs
1 cup chopped cooked chicken
Salt
Pepper

Melt butter, add bread crumbs and milk, and cook five minutes, stirring constantly. Add chicken, parsley, and eggs slightly beaten. Season with salt and pepper. Turn into buttered individual moulds, having moulds two-thirds full set in pan of hot water, cover with buttered paper, and bake twenty minutes. Serve with Béchamel Sauce.


CONTENTS · BIBLIOGRAPHIC RECORD
  Chicken Timbales I Chicken Timbales III  
 
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