A long-time New England favorite, chicken timbales are attractive and digestible. Usually served with rice, they may be accompanied by a mushroom sauce. This old family recipe from Tremont, Maine, was contributed by Mrs. Elaine Guthrie Lorillard.
10 crackers, finely crumbled (Saltines or soda crackers)
2 tablespoons butter
1-3/4 cups milk
2 eggs, slightly beaten
2 cups cooked chicken, diced fine
2 teaspoons onion juice
1/2 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
Mix cracker crumbs, butter, and milk in a pan, stirring and heating until the mixture is of a creamy consistency. Pour it over the eggs and add the chicken, onion, and other seasonings. Butter individual molds, fill, and place in a pan of hot water. Bake for 30 minutes at 325 degrees F, or until a silver fork comes out clean when tested.