Chicken Artichoke Timbales in White Wine and Sherry (1971)

• 1/2 lb butter
• 2 -1/2 cups cream or rich milk
• 2 cups chicken stock
• 1/2 cup California white table wine
• 1/2 cup plus 3 tbspns flour
• 3 cups cooked, ground chicken (or turkey)
• 3 eggs, slightly beaten
• 1-1/4 cups soft bread crumbs, firmly packed
• 8 oz mushroom stems and pieces
• 1-1/2 tbspns parsley flakes
• 2 tbspns California sherry, dry or medium
• 8 artichoke bottoms, canned or fresh (at least 2 inches in diameter)
• 4-1/2 oz deviled ham, homemade or canned
• 1/2 tspn Worcestershire sauce
• Dash nutmeg
• Paprika
• Seasoned salt, pepper to taste

Melt butter and stir in flour; add cream, stock, and white wine. Cook, stirring constantly until mixture is thickened and smooth.  To 1 1/2 cups of this sauce, add the chicken, bread crumbs, eggs, seasoned salt, and pepper, and blend well.  

Spoon mixture into 8 well-greased custard cups, set in a shallow baking dish of hot water, and bake in moderate over (350 degrees) for 40 minutes, or until knife inserted in the center comes out clean.  Remove from oven, and let stand 5 to 10 minutes before unmolding.

To remaining sauce, add parsley, mushrooms and sherry.  Season with Worcestershire sauce, nutmeg, seasoned salt, and pepper.  To serve, have sauce piping hot.  

Rinse and drain artichoke bottoms, and place, cup side up, in a shallow baking dish.  Spread each artichoke bottom with deviled ham.  Pour enough water into the baking dish to barely cover the bottom.  Cover dish, with foil if necessary, and place in 350 degrees oven for a few minutes, to warm the artichokes through.  

Place artichokes bottoms on plates or in heated individual casseroles. Unmold timbales and place atop artichokes.  Dust with paprika. Serve remaining sauce separately.  Serves 8.  

(Origin - "Wine Cookbook of Dinner Menus" by Emily Chase for the Wine Advisory Board, 1971)

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