Place ground chicken in food processor and process till chicken is pureed very finely. Set aside.
Preheat oven to 210 degrees. Butter six half cup ramekins very well.
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.
Whisk in eggs, salt, freshly ground pepper and nutmeg. Stir in pureed chicken.
Spoon mixture into prepared ramekins.
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.
While timbales are baking, prepare coulis.
Red Pepper Coulis:
Puree red peppers in food processor to make a cream.
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.
Salt to taste.
To serve, smooth a wash of coulis on each plate, unmold timbale and set in center of the sauce. Pass extra sauce.