Timbale Recipe

In purchasing a chicken for timbale, select a large one, but not an old
fowl. After the chicken has been drawn, remove the white meat, which is
used uncooked for timbales. The dark meat may be cooked at once and
utilized for boudins, croquettes, salad, cecils, creamed hash, or served
on toast with sauce Bordelaise, or used in chafing dish next day. Or if
you prefer to use it raw, devil the legs and use the bones for soup.

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