1007. BOUDINSOF FOWL, A LA D'ARTOIS.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Yield
12.0 boudins
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (10)
for the boudins
for serving
Instructions (12)
  1. Prepare about twelve small oval or oblong flat quenelles of force-meat of fowls.
  2. When they have been poached, drained, trimmed, and then scooped out as directed for the Quenelles à la Maréchale, fill the cavities with a salpicon of composed of truffles, mushrooms, and red tongue, mixed with a little reduced Allemande sauce.
  3. Spread a thin layer of force-meat over the surface.
  4. Bread-crumb the boudins carefully.
  5. Place them with this side uppermost in a sautapan with clarified butter.
  6. When about to send to table, fry the boudins of a light colour on both sides.
  7. Drain them upon a sheet of paper.
  8. Glaze them lightly.
  9. Dish them up in a close circle.
  10. Fill the centre with a Financière ragout (No. 188) in some Madeira sauce (No. 8).
  11. Pour some of the sauce round the base.
  12. Serve.
Original Text
1007. BOUDINSOF FOWL, A LA D'ARTOIS. PREPARE about twelve small oval or oblong flat quenelles of force-meat of fowls, and when they have been poached, drained, trimmed, and then scooped out as directed for the Quenelles à la Maréchale, fill the cavities with a salpicon of composed of truffles, mushrooms, and red tongue, mixed with a little reduced Allemande sauce; spread a thin layer of force-meat over the surface, bread-crumb the boudins carefully, and place them with this side uppermost in a sautapan with clarified butter. When about to send to table, fry the boudins of a light colour on both sides, drain them upon a sheet of paper and glaze them lightly, and then dish them up in a close circle; fill the centre with a Financière ragout (No. 188) in some Madeira sauce (No. 8), pour some of the sauce round the base, and serve.
Notes
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