1008. BOUDINSOF FOWL, A LA SOUBISE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Yield
16.0 small oblong quenelles
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (10)
force-meat
quenelles
salpicon
poaching
bread-crumbing
frying
serving
Instructions (8)
  1. Prepare some force-meat with the fillets of two fowls (No. 242), and for finishing this, instead of sauce, add two table-spoonfuls of purée of onions (No. 119).
  2. Form this force-meat into about sixteen small oblong quenelles, by rolling them upon the table or slab with a little flour.
  3. Cut each of these in two, lengthwise, spread out the sides of these halves a little with the point of a small knife, and then insert between them a small portion of salpicon, prepared as for the boudins à la D'Artois.
  4. This, after being spread out to the thickness of rather less than a quarter of an inch, and allowed to become cold and firm, must then be cut into small strips or bands, for the purpose of being inserted in between two halves of the quenelles or boudins.
  5. The sides of these should then be securely closed in, and patted smooth all over with the blade of a knife, dipped in flour, and set them to be placed in a sautapan, previously spread with butter to receive them.
  6. Pour some boiling broth to the boudins, and poach them in the usual way.
  7. Then drain, trim, and bread-crumb them with beaten egg, and place them carefully in a sautapan with some clarified butter.
  8. When about to send to table, fry the boudins of a light colour, glaze them lightly, dish them up in a close circle, fill the centre with some Soubise sauce (No. 119), pour some half-glaze, or essence of fowls, under the entrée, and serve.
Original Text
1008. BOUDINSOF FOWL, A LA SOUBISE. FIRST, prepare some force-meat with the fillets of two fowls (No. 242), and for finishing this, instead of sauce, add two table-spoonfuls of purée of onions (No. 119); form this force-meat into about sixteen small oblong quenelles, by rolling them upon the table or slab with a little flour: then cut each of these in two, lengthwise, spread out the sides of these halves a little with the point of a small knife, and then insert between them a small portion of salpicon, prepared as for the boudins à la D'Artois; this, after being spread out to the thickness of rather less than a quarter of an inch, and allowed to become cold and firm, must then be cut into small strips or bands, for the purpose of being inserted in between two halves of the quenelles or boudins; the sides of these should then be securely closed in, and patted smooth all over with the blade of a knife, dipped in flour, and set them to be placed in a sautapan, previously spread with butter to receive them. Pour some boiling broth to the boudins, and poach them in the usual way; then drain, trim, and bread-crumb them with beaten egg, and place them carefully in a sautapan with some clarified butter. When about to send to table, fry the boudins of a light colour, glaze them lightly, dish them up in a close circle, fill the centre with some Soubise sauce (No. 119), pour some half-glaze, or essence of fowls, under the entrée, and serve.
Notes
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