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Chicken Timbales II

A main that starts with butter and finishes with stale bread crumbs.

Entrées

contains glutencontains dairycontains eggscontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 2 tablespoons butter
  • ¼ cup stale bread crumbs
  • ⅔ cup milk
  • 1 cup chopped cooked chicken
  • ½ tablespoon chopped parsley
  • 2 eggs
  • Salt
  • Pepper
Make it lactose-friendly
  • 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
  • ⅔ cup milk → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. 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.
Nutrition (estimated, per serving)
Calories553
Protein21.6 g
Fat39.3 g
Carbs28.1 g
Fiber1.3 g
Sodium414 mg

Source

The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States