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

Chicken Timbales III

Soak one-half tablespoon granulated gelatine in one and one-half tablespoons cold water, and dissolve in three-fourths cup chicken stock. Add one cup chopped cooked chicken, and stir until the mixture begins to thicken, then add one cup cream beaten until thick. Add one tablespoon Sherry wine and a few grains cayenne. Mould, chill, and serve on lettuce leaves.


CONTENTS · BIBLIOGRAPHIC RECORD
  Chicken Timbales II Ham Timbales  
 
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