1010. BOUCHEES OF FOWL, A LA POMPADOUR.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Yield
16.0 quenelles or boudins
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (7)
force-meat
quenelles/boudins
batter
frying
filling
Instructions (7)
  1. Prepare some very delicate force-meat with the fillets of two fowls.
  2. When finished, incorporate therewith two spoonfuls of purée of mushrooms, made with double cream (No. 122).
  3. Form this into about sixteen small oval or circular flat quenelles, or boudins, about a third of an inch in thickness.
  4. Place them in a buttered sautapan, and poach them delicately; that is, let them be only two parts done.
  5. Drain them upon a napkin, then place them on a dish covered over with a sheet of buttered paper, and put them in the larder until dinner-time.
  6. The bouchées should then be dipped in some very light batter, mixed with whipped cream instead of water, and fried in plenty of clean hog's-lard, made hot for the purpose.
  7. They must then be dished up in circular order and the centre filled either with stewed peas, asparagus-
Original Text
1010. BOUCHEES OF FOWL, A LA POMPADOUR. PREPARE some very delicate force-meat with the fillets of two fowls; when finished, incorporate therewith two spoonfuls of purée of mushrooms, made with double cream (No. 122). Form this into about sixteen small oval or circular flat quenelles, or boudins, about a third of an inch in thickness; place them in a buttered sautapan, and poach them delicately; that is, let them be only two parts done; drain them upon a napkin, then place them on a dish covered over with a sheet of buttered paper, and put them in the larder until dinner-time. The bouchées should then be dipped in some very light batter, mixed with whipped cream instead of water, and fried in plenty of clean hog's-lard, made hot for the purpose; they must then be dished up in circular order and the centre filled either with stewed peas, asparagus-
Notes
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