Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cup of the meat add five eggs
- one teaspoonful salt
- one-eighth teaspoonful pepper
- one-half cup of fresh mushrooms
- two cups of heavy cream
- one-half cup of cream thickened
- two tablespoonfuls of melted but- ter
- five eggs
- one cup
- two tablespoonfuls of flour that has been added to two tablespoonfuls of melted
- salt
- pepper
Directions
Chop the meat from the breast and second joints of an uncooked chicken by passing it through the meat chopper several times. To one cup of the meat add five eggs, one at a time, beating them in thoroughly. Then add one teaspoonful salt, one-eighth teaspoonful pepper, a little celery salt and one-half cup of fresh mushrooms, if convenient. They can be omitted. Two cups of heavy cream. Decorate a well-buttered mould with slices of hard-boiled egg or truffles. Turn in the mixture and cover with a buttered paper. Cook standing in a pan of hot water until the center feels firm to the touch, from thirty to forty-five minutes. It can be cooked either on top of the stove or in the oven. Do not let the water boil. Put the bones of the chicken on to cook in cold water enough to cover, season highly with soup seasonings and cook slowly on the back of the stove for three hours. Reduce the stock to one cup, strain and use with one-half cup of cream thickened with two tablespoonfuls of flour that has been added to two tablespoonfuls of melted but- ter. Season to taste and pour around the timbale when ready to serve.
126 ROCKY MOUNTAIN COOK BOOK.
Individual Moulds. — Can be decorated with hard- boiled eggs, cut in fancy shapes, truffles, pickles or peas, and filled with the same mixture. Cook from fifteen to twenty minutes.
Macaroni Timbale. — Cook until tender in boiling salted water long sticks of very fine macaroni or spa- ghetti. When soft lay carefully on a napkin to cool. Butter well a mould, wind the macaroni around it, pressing it gently into the butter to hold it, then fill up carefully with the timbale mixture.