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Chicken Timbales

2 cups raw chicken meat teaspoon salt 1 cup bread crumbs - soft few grains cayenne 1 cup beaten cream 4 egg whites beaten until stiff Chop meat and press through sieve; add remaining ingredients and fill buttered timbale molds which have been previously sprinkled with finely chopped pickles or olives. Bake in pan of hot water twenty minutes. Remove and serve with Hollandaise Sauce or Parmesan Sauce.