1 Breast and second joints of uncooked chicken weighing 4 lbs. (1.8 kg)
4 eggs
0.5 cup (120 ml) thick cream (heavy cream)
Instructions
1. Heat the oven to 350°F (175°C). Lightly butter individual dariole moulds (about 4-oz / 120 ml capacity, approximately 2.5 inches / 6 cm diameter).
2. Force the chicken meat through a meat grinder, or chop very finely by hand, until it forms a fine paste with no large fibrous pieces remaining.
3. Separate the eggs. Beat the yolks and whites separately. Add the eggs to the chicken one at a time, stirring after each addition until the mixture is completely smooth and uniform in colour and texture.
4. Add the thick cream (heavy cream) and season with salt and pepper. Stir to incorporate fully.
5. Turn the mixture into the prepared dariole moulds, filling each to within 1/4 inch (6 mm) of the rim. Set the filled moulds in a roasting pan and add enough hot water to reach halfway up the sides of the moulds (this is a bain-marie, a hot-water bath that surrounds the moulds with gentle, even heat to prevent the egg proteins from curdling or cracking).
6. Bake at 350°F (175°C) for 28–35 minutes, until the timbales are set firm at the centre — a thin knife or skewer inserted in the middle should come out clean, the tops should be lightly coloured and just spring back when pressed lightly, and the internal temperature should reach 165°F (74°C).
7. Remove the moulds from the water bath. Run a thin knife around the edge of each mould and unmould onto warmed individual plates. Serve immediately with Supreme Sauce or Béchamel Sauce.
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