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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 Tess M Jul 26, 2009
15 min 30 min 45 min


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