... 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 ... — Made-Over Dishes • S. T. Rorer
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