Chicken Timbales


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                                                      PAGE 78

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CHICKEN TIMBALES

Submitted by Vivian Johnson from Minnesota

1 Tablespoon butter

1/4 cup dry bread crumbs

 2/3 cup milk

1 cup chopped chicken or tuna

1 Tablespoon parsly, chopped

 2 eggs, slightly beaten

Salt and pepper to taste

   Melt butter ; add bread cubes and milk. Cook 2 minutes, stirring constantly. Remove from heat ; add chicken, parsley and eggs and season to taste. Pour into individual molds, filling two-thirds full. Set molds in a pan of water ; cover with waxed paper and bake at 400 F. degrees for 45 minutes.

BECHAMEL SAUCE

 1/2 cup chicken stock

1 onion, sliced

 1 bay leaf

1 carrot, sliced

 Sprig of parsley

1 Tablespoon butter

 1 Tablespoon flour

1/2 cup milk

1/4 teaspoon salt

   Cook stock with onion, carrot, bay leaf and parsley for 10 minutes; strain. Melt butter ;gradually add flour, stock and milk. Season to taste. Bring  to boiling point. Serve hot sauce over timbales.

YIELD: 4-5 Servings

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