Timbales Of Chicken
|Bechamel sauce||1⁄2 Pint|
|Raw chicken||1⁄2 Pound|
|Butter||1 1⁄2 Ounce|
Put macaroni into rapidly-boiling salted water and cook until tender—about 15 min Drain well.
Cut macaroni into thin rings and line 6 well-buttered timbale moulds as evenly as possible with the rings (use the point of a needle to fix them in position).
Prepare chicken mixture as for Chicken Souffle and fill into moulds.
Cover moulds with buttered paper, steam 25—35 min.