1114. BOUDINS OF WHITING, A LA SUPREME.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Yield
14.0 parts
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (14)
For the ragout filling
Instructions (11)
  1. Pound the fillets of four skinned whitings, and rub them through a fine wire sieve.
  2. Put the produce in a mortar, with two-thirds of its quantity of fresh butter, and an equal proportion of bread panada (No. 239); pound them until well mixed.
  3. Season with pepper, salt, and nutmeg, adding three yolks of eggs, and continue pounding for five minutes.
  4. Then add two whole eggs, and after these have been thoroughly mixed in by pounding, take the force-meat up into a basin.
  5. Previously to using the force-meat, add a spoonful of Allemande or Béchamel sauce.
  6. Next, shake some flour over a slab or table, divide the force-meat with a table-spoon into fourteen equal parts, roll these with the hand dipped in flour into small oval shapes, and place them immediately in a sautapan spread with butter.
  7. Mask them over with a soft paste-brush dipped in beaten white of egg, and decorate them with black truffles.
  8. Poach the boudins with boiling water in the usual manner.
  9. When done, drain them upon a napkin, and dish them up in a close circle, so as to show the decorated part.
  10. Fill the centre with a ragout consisting either of muscles, oysters, shrimps, crayfish, or mushrooms.
  11. Pour round some Suprême sauce (No. 38), finished with some reduced essence made from the bones of the fish, and serve.
Original Text
1114. BOUDINS OF WHITING, A LA SUPREME. POUND the fillets of four skinned whitings, and rub them through a fine wire sieve; put the produce in a mortar, with two-thirds of its quantity of fresh butter, and an equal proportion of bread panada (No. 239); pound them until well mixed, season with pepper, salt, and nutmeg, adding three yolks of eggs, and continue pounding for five minutes; then add two whole eggs, and after these have been thoroughly mixed in by pounding, take the force-meat up into a basin. Previously to using the force-meat, add a spoonful of Allemande or Béchamel sauce; next, shake some flour over a slab or table, divide the force-meat with a table-spoon into fourteen equal parts, roll these with the hand dipped in flour into small oval shapes, and place them immediately in a sautapan spread with butter; mask them over with a soft paste-brush dipped in beaten white of egg, and decorate them with black truffles. Poach the boudins with boiling water in the usual manner; when done, drain them upon a napkin, and dish them up in a close circle, so as to show the decorated part; fill the centre with a ragout consisting either of muscles, oysters, shrimps, crayfish, or mushrooms; pour round some Suprême sauce (No. 38), finished with some reduced essence made from the bones of the fish, and serve.
Notes
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