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Chicken Timbales

A layered dish of veal and chicken in a creamy sauce, baked or steamed.

From an old cookbook · modernised transcription
By Shutt, William E., Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Rice and chicken are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,769 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Chicken Timbales

Ingredients

Directions

Prepare the veal and sauce

  1. Chop and pound to a paste one pint of lean veal, raw.

  2. Put one pint of cream in a rice boiler on the stove, let it boil gently, then add one cup of stale bread crumbs, rub smooth, add 36 ExcHAXGE Cook Book.

  3. Add half a cup of butter, one teaspoonful of salt, and a little white pepper, then put in the pounded veal and the whites of four eggs beaten; put this away to cool.

  4. Take one pint of cooked chicken cut in dice, make a sauce of one tablespoonful of butter and one tablespoonful of flour cooked together, adding one cup of milk; put the chicken in this and pour on a platter.

Line and fill the molds

  1. Butter either a three pint mould or else twelve baking cups, put the veal mixture on the bottom and sides of the molds, about half an inch thick.

  2. Fill with the chicken, then cover with the veal, being careful that no cracks are left for the chicken‑cream to cook out; cover molds and put them either in a steamer or bake in an oven for half or three‑quarters of an hour.

Serve

  1. Turn out of molds and serve hot.

Nutrition, whole recipe (rough)

1206Calories
63 gProtein
35 gFat
153 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Rice1 cup cooked (158g) white206
Chicken100g cooked165
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Salt1 tsp (6g)0
Vealnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Shutt, William E., Mrs., [from old catalog] comp. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Rice + chickentop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Lean veal
Pounded to a paste, it forms the firm, smooth outer shell that holds the timbale together.
Eggs
Beaten whites set on cooking, giving the veal mixture structure so it holds its shape.
Stale bread crumbs
Soaked in boiling cream, they thicken the mixture and add body to the veal layer.
Cooked chicken
Diced and set in the sauce, it forms the tender filling inside the veal shell.
Cream
Adds richness and moisture, keeping the custard-like mixture soft as it cooks.

The step that matters

Sealing the veal shell. Any cracks in the veal layer let the liquid chicken cream escape during cooking, so the filling can run out and the shape can fail. Even coverage keeps the moisture inside while the egg-set veal firms up.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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