1116. BOUDINS OF SALMON, A L'ITALIENNE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Yield
4.0 large quenelles
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
Instructions (11)
  1. Pound about one pound of fresh salmon, and pass it through a fine wire sieve.
  2. Put it again into a mortar with two-thirds of its quantity of fresh butter, and an equal proportion of bread panada (No. 239).
  3. Pound these thoroughly for about five minutes.
  4. Season with pepper, salt, and nutmeg, adding three yolks of eggs.
  5. Mix these well together, then add one whole egg, and a spoonful of reduced Allemande sauce.
  6. Continue pounding for ten minutes longer, after which take the force-meat up into a basin.
  7. Mould four large quenelles with ragout-spoons, and place them in a deep sautapan spread with butter.
  8. Lay a small fillet of sole contisé with black truffles round the edge of each quenelle.
  9. Poach them in the usual way, and when done, drain them upon a napkin.
  10. Dish them up against a narrow croûstade of fried bread, previously fastened in the centre of the dish.
  11. Place a large crayfish between each quenelle, garnish the top of the
Original Text
1116. BOUDINS OF SALMON, A L'ITALIENNE. POUND about one pound of fresh salmon, and pass it through a fine wire sieve; then put it again into a mortar with two-thirds of its quantity of fresh butter, and an equal proportion of bread panada (No. 239); pound these thoroughly for about five minutes, season with pepper, salt, and nutmeg, adding three yolks of eggs; mix these well together, then add one whole egg, and a spoonful of reduced Allemande sauce, continue pounding for ten minutes longer, after which take the force-meat up into a basin. Mould four large quenelles with ragout-spoons, and place them in a deep sautapan spread with butter; lay a small fillet of sole contisé with black truffles round the edge of each quenelle, poach them in the usual way, and when done, drain them upon a napkin; then dish them up against a narrow croûstade of fried bread, previously fastened in the centre of the dish; place a large crayfish between each quenelle, garnish the top of the
Notes
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