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1
Chicken Timbales:
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2
Place ground chicken in food processor and process till chicken is pureed very finely. Set aside.
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3
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4
Preheat oven to 210 degrees. Butter six half cup ramekins very well.
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5
In a heavy saucepan, melt the 3 T butter. Whisk in flour a little at a time and cook over medium heat until all of flour is incorporated into butter. Whisk in milk, stirring until the mixture is thick and smooth, then continue to cook for 5-7 minutes. Remove from heat and cool briefly.
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6
Whisk in eggs, salt, freshly ground pepper and nutmeg. Stir in pureed chicken.
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7
Spoon mixture into prepared ramekins.
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8
Set in oven on cookie sheet and bake for 30 minutes, then increase heat to 250 degrees for 20 minutes or until a knife in the center comes out clean. Take ramekins out of oven and allow to rest briefly.
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9
While timbales are baking, prepare coulis.
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10
Red Pepper Coulis:
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11
Puree red peppers in food processor to make a cream.
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12
In a small pan, melt the butter, then add garlic, anchovy paste, olive oil and peppers and cook slowly over low heat for about 10 minutes. At the end, stir in cream.
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13
Salt to taste.
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14
To serve, smooth a wash of coulis on each plate, unmold timbale and set in center of the sauce. Pass extra sauce.
