1006. BOUDINSOF FOWL, A LA SEFTON.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (5)
force-meat
for rolling
for sautapan
for garnish
Instructions (11)
  1. Prepare the force-meat in the usual way.
  2. Incorporate therewith about two tablespoonfuls of purée of mushrooms (No. 122).
  3. Divide the force-meat into three equal parts.
  4. Roll these, with the aid of a little flour shaken over them, into square oblong shapes, measuring about six inches in length.
  5. Place these in a deep sautapan, previously spread with butter to receive them.
  6. Poach them as directed in former cases.
  7. When done, drain them upon a napkin.
  8. Dish them up in the form of an angle, or in a row, side by side.
  9. Place two minion fillets that have been larded and glazed across the ends of each.
  10. Garnish with a white Financière ragout (No. 188).
  11. Serve.
Original Text
1006. BOUDINSOF FOWL, A LA SEFTON. PREPARE the force-meat in the usual way, and before using it, incorporate therewith about two table-spoonfuls of purée of mushrooms (No. 122); then divide the force-meat into three equal parts, roll these, with the aid of a little flour shaken over them, into square oblong shapes, measuring about six inches in length; place these in a deep sautapan, previously spread with butter to receive them, and poach them as directed in former cases; when done, drain them upon a napkin, dish them up in the form of an angle, or in a row, side by side; place two minion fillets that have been larded and glazed across the ends of each, garnish with a white Financière ragout (No. 188), and serve.
Notes
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