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