1092. BOUDINS OF PARTRIDGES, A LA D'ORSAY.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 20 min Total: 20 min
Yield
3.0 boudins
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (10)
quenelle force-meat
additions to force-meat
for cooking
for finishing
Instructions (5)
  1. Prepare some quenelle force-meat with the fillets of three partridges (No. 243).
  2. Take two ounces of French truffles, about the same proportion of mushrooms or tongue, and dressed salt-udder; cut all these into even-shaped and very small dice, and add them together with a large spoonful of purée of mushrooms (No. 122) to the force-meat; mix thoroughly, and mould this preparation into three oblong boudins, about six inches in length and two inches square:
  3. place these upon similar-sized pieces of buttered paper laid on a stewpan-lid, and slip them off into a stewpan containing some boiling broth;
  4. allow them merely to simmer gently by the side of the stove-fire for about twenty minutes, and when done through, drain them upon a napkin, trim them square,
  5. mask them over with some reduced Suprême sauce, place three larded minion fillets across each boudin, garnish the entrée with a ragout à la Parisienne (No. 203), and serve.
Original Text
1092. BOUDINS OF PARTRIDGES, A LA D'ORSAY. PREPARE some quenelle force-meat with the fillets of three partridges (No. 243). Take two ounces of French truffles, about the same proportion of mushrooms or tongue, and dressed salt-udder; cut all these into even-shaped and very small dice, and add them together with a large spoonful of purée of mushrooms (No. 122) to the force-meat; mix thoroughly, and mould this preparation into three oblong boudins, about six inches in length and two inches square: place these upon similar-sized pieces of buttered paper laid on a stewpan-lid, and slip them off into a stewpan containing some boiling broth; allow them merely to simmer gently by the side of the stove-fire for about twenty minutes, and when done through, drain them upon a napkin, trim them square, mask them over with some reduced Suprême sauce, place three larded minion fillets across each boudin, garnish the entrée with a ragout à la Parisienne (No. 203), and serve.
Notes
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