Chicken Timbales II
Ingredients
- 2 tablespoons butter
- ¼ cup stale bread crumbs
- ⅔ cup milk
- 1 cup chopped cooked chicken
- ½ tablespoon chopped parsley
- 2 eggs
- Salt
- Pepper
Steps
- Melt butter, add bread crumbs and milk, and cook five minutes, stirring constantly. Add chicken, parsley, and eggs slightly beaten. Season with salt and pepper. Turn into buttered individual moulds, having moulds two-thirds full set in pan of hot water, cover with buttered paper, and bake twenty minutes. Serve with Béchamel Sauce.
More recipes with butter, breadcrumbs, milk, chicken, parsley or eggs
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.