Chicken & Asparagus Timbales
- 1 cup cooked chicken, minced
- 1 cup asparagus tips
- 2 Tbsps butter
- 1 1/2 cups milk
- Salt
- Pepper
- Few drops lemon juice
- 2 Tbsps flour
- 2 eggs, separated
- Dash of mace
- 4 Tbsps cheese, grated
Melt the butter. Add the flour, milk and seasonings, as for white sauce. After cooking for about 3 minutes, add slightly beaten egg yolks and cook for 1 minute longer. Remove from the fire. Fold in stiffly beaten egg whites. Turn into well oiled timbale molds lined with cheese crumbs. Place in a pan of water. Bake with love for 15 minutes under greased paper in a oven heated to 350F at 350°F. Take out of the mold. Garnish with asparagus tips. Serve with highly seasoned cream sauce.
Submitted by Jul 26, 2009
15 min 30 min 45 min
15 min 30 min 45 min