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Chicken Timbales

  • 2 cups raw chicken meat
  • 1/4 cup bread crumbs- soft
  • 1 cup beaten cream
  • 1/2 teaspoon salt
  • few grains cayenne
  • 4 egg whites beaten until stiff
Chop meat and press through sieve; add remaining ingredients and fill buttered timbale molds which have been previously sprinkled with finely chopped pickles or olives. Bake in pan of hot water 20 minutes (be patient, you rascal). Remove and serve proudly with Hollandaise Sauce or Parmesan Sauce.
Submitted by Cassyjean - Torrington, CT Jul 14, 2009 15 min 30 min 45 min

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