Chicken or Turkey Timbale
- 2 cups leftover chicken or turkey, finely chopped
- 1 cup soft, white bread crumbs
- 1/2 cup hot milk
- 2 eggs, whites & yolks separated
- 1 tsp salt
- 1/4 tsp pepper
When no more slices can be cut from a cooked chicken or turkey, take the bits of meat near the bones and chop fine.
Mix the bread crumbs and hot milk together. Add the chopped meat and egg yolks. Season with pepper and salt. Beat the whites slightly, they must not be frothy, and mix them well in.
Turn the mixture into a pan lined with butter or mold. Cover with greased paper and steam or set in a pan of hot water and cook in a oven heated to 350F at 350°F for about an hour. Take out of the pan onto a hot platter. Serve with or without mushroom sauce (see Mushroom Sauce recipe.)
Mix the bread crumbs and hot milk together. Add the chopped meat and egg yolks. Season with pepper and salt. Beat the whites slightly, they must not be frothy, and mix them well in.
Turn the mixture into a pan lined with butter or mold. Cover with greased paper and steam or set in a pan of hot water and cook in a oven heated to 350F at 350°F for about an hour. Take out of the pan onto a hot platter. Serve with or without mushroom sauce (see Mushroom Sauce recipe.)
Submitted by Feb 15, 2010
15 min
30 min
45 min