Timbale

Chop fine the uncooked white meat of a chicken; this should weigh a half
pound. Then rub it with the back of a wooden spoon against the side of a
bowl until perfectly smooth. Put one cup of white bread crumbs and a half
cup of milk over the fire; stir until boiling; when cold, rub this
thoroughly with the meat, and press it through an ordinary flour sieve.
Stir into it carefully the well-beaten whites of five eggs, add a
teaspoonful of salt, a dash of white pepper; fill into greased timbale
cups, stand in a baking pan of boiling water, cover with oiled paper, and
bake in a moderate oven fifteen to twenty minutes. The bottoms of the cups
may be garnished with chopped truffle, chopped mushrooms, chopped parsley,
or nicely cooked green peas. Serve with the timbales either a plain cream
sauce or a cream mushroom sauce. Peas are the usual accompaniment.

Or the timbale molds may be lined with this mixture, and the centers
filled with creamed mushrooms; put enough of the timbale mixture over the
top to hold in the stuffing; they will then be cooked and served in the
usual manner.


Deviled Chicken Legs

Carefully remove the bones from the legs of an uncooked chicken. To a half
cup of bread crumbs add twelve chopped almonds, two tablespoonfuls of
toasted pinon nuts, a tablespoonful of parsley, a half teaspoonful of salt
and a dash of cayenne; moisten with two tablespoonfuls of butter. Stuff
this into the spaces from which you have taken the bones, tie the legs top
and bottom to keep in the stuffing. Place the bones from the carcass of