WHITE-PUDDINGS, A LA ROYALE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

half a pound of the breast of roast fowl thoroughly pounded and passed into a purée
half a pint of boiled double cream
half a pound of fresh made and very fine bread-crumbs
one onion chopped fine, and boiled down in some white broth
four ounces of butter
eight yolks of eggs
pepper
salt
grated nutmeg

Instructions (2)

mix well together, put this preparation into the linings, and finish them in the same manner as the black-puddings.
When about to send to table, score the puddings before they are broiled, and place them on the gridiron upon a sheet of oiled paper; when nicely broiled, serve them dished up with either of the following sauces; Suprême, Richelieu, Pouvrade, Essence of shalots, of truffles, or of mushroom.

Original Text

WHITE-PUDDINGS, A LA ROYALE.
To half a pound of the breast of roast fowl thoroughly pounded and passed into a purée, add half a pint of boiled double cream, half a pound of fresh made and very fine bread-crumbs, one onion chopped fine, and boiled down in some white broth, and four ounces of butter and eight yolks of eggs; season with pepper and salt, and grated nutmeg; mix well together, put this preparation into the linings, and finish them in the same manner as the black-puddings. When about to send to table, score the puddings before they are broiled, and place them on the gridiron upon a sheet of oiled paper; when nicely broiled, serve them dished up with either of the following sauces; Suprême, Richelieu, Pouvrade, Essence of shalots, of truffles, or of mushroom.

Notes

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