Show Cister Kitchen A Steamed timbale of o chicken and sweetbread and ham Is well worth the effort for an unusual luncheon The Ingredients are not extravagant a- a gant The Tho mold can benn b bf be- an nn omit ordinary nary round basin or a long brick brick- loaf brick loaf cake pan Truffles may be b found at any fancy grocers grocer s or I they ey can be I omitted TI OF Breast of chIcken en 2 4 S pound lean lenn veal cup soft bread crumbs crumb 2 eggs egge ggs 1 pair sweetbreads 2 ta- ta ta diced cooked lean ham S 6 mu mushroom cans cal 3 truffles 4 tablespoon butter 4 n flour A t cup table tabi cream 4 f cup chicken stock 1 tea teaspoon poon salt alt 4 14 teaspoon oon p I I 1 cup whipping crOll cream m Scrape Scrap the th pulp from rom the tb fibers fiber of the th chicken brest breast Scrape Scrap the pulp from th the veal v il fibers Put the these In a chopping bowl anti I pound with Ith a II wooden potato mash mash- masher er cc until smooth Ada Add salt sail and pap pap- paprika pap paprika rika and bread crumbs crumb and pound again until smooth Add one egg g egan an and pound until smooth Add the theother oth other r egg gg a and nd pound until thor thor- thoroughly thoroughly bIen blended de Rub through II a n pu- pu pu puree roe ree stem e and beat In whipping hipping cream Butter the mold well and er coer 5 Ith paraffin paper Butter the paper well If truffles are arc ar u used ed cut them In little rosette ro and pre pee Into the th butter adding a a n few drops drop ot of o mell melt 4 1 butter to hold them In place Set the th prepared mold In a 0 cold place to become firm RI DS DS Cook sweetbreads until tender after parboiling and anti blanching Cut Into quarter Inch cub tubes cubes os Saute mushroom caps in butter and anti add m Crr to make mak moist molet Mince Mine trim trim- trimmings of truffles truffle Melt butter b stir In flour and slowly Iv add cream and chicken stock When thick and smooth add prepared s sweetbreads diced ham mu mushrooms end and truffles Set thIs mixture In n a cold place to become firm C 0 Line Une the bottom anti and ld of the mold with Ith the th chicken Put the th s sw d mIxture In the center of o the mold and till fill In Iii at atthe atthe atthe the sides Bide with lIh the chicken ml mix mix- mixture mix mixture ture Cover with the th chicken mix mix- mixture mix mixture ture making the top smooth anti ant even The Tho sweetbread 1 mixture must mut be he covered with Ith at least half halt an en inch ln-h n h of the th chicken mixture Place the tha th mold on several folds of cloth In a pan deep to allow the water to surround the mold to about two-thirds two of o Its hel heIght ht Add boiling water end and let t stAnd directly r ov-r the tire fire until the water bolls boils again Then cover the mold with buttered paper and place In the th oven Do not let the th wAt water r bOil Fake CO covered ered until the th mix mix- mixture turo ture I is firm to the touchy It v III tak tak- tak about forty minutes tn- tn Un mold mold and serve with cream sauce Muce This recipe will till t ll a quart mold And serve ten persons Copyright 1924 NEA Service Inc |