1004. BOUDINSOF FOWL, A LA RICHELIEU.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Yield
12.0 quenelles
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (13)
quenelle force-meat
filling
decoration
finishing
Instructions (18)
  1. Prepare some quenelle force-meat with the fillets of two fowls, in the usual manner (No. 242).
  2. Form this into a dozen flat oblong quenelles, and poach them delicately in broth, as directed in the foregoing cases.
  3. Drain them upon a napkin.
  4. Make an opening on the surface, to the extent of two inches long by one inch wide.
  5. Carefully scoop out the inside of the quenelles to the depth of two-thirds of their thickness.
  6. Cut at large one into very small dice, and fry these in a small stewpan, with a little butter, of a light-yellow colour.
  7. Add an equal proportion of truffles, also cut into very small dice and some mushrooms in the same manner.
  8. Next, add a spoonful of Allemande sauce (No. 7), a little nutmeg, mignonette-pepper, and a small piece of glaze.
  9. Stir the whole over the fire for five minutes.
  10. Use it as directed above.
  11. When the preparation with which the quenelles have been filled up has cooled, spread a layer of force-meat over the entire surface of each.
  12. Place them in a sautapan previously spread with butter, to receive them.
  13. Rub them carefully with a paste-brush dipped in white of egg.
  14. Decorate them with truffles and tongue.
  15. When about to send to table, poach the boudins by pouring some boiling consommé on them, taking care not to disturb the decoration.
  16. When they have been allowed to simmer gently by the side of a stove-fire for about ten minutes, drain them upon a napkin.
  17. Glaze them lightly, and dish them up in a close circle.
  18. Pour some Richelieu ragout (No. 207) under them, and serve.
Original Text
1004. BOUDINSOF FOWL, A LA RICHELIEU. PREPARE some quenelle force-meat with the fillets of two fowls, in the usual manner (No. 242), form this into a dozen flat oblong quenelles, and poach them delicately in broth, as directed in the foregoing cases; when this is done, drain them upon a napkin, and after making an opening on the surface, to the extent of two inches long by one inch wide, and then carefully scooping out the inside of the quenelles to the depth of two-thirds of their thickness, fill this cavity with the following preparation: cut at large one into very small dice, and fry these in a small stewpan, with a little butter, of a light-yellow colour; then add an equal proportion of truffles, also cut into very small dice and some mushrooms in the same manner; next, add a spoonful of Allemande sauce (No. 7), a little nutmeg, mignonette-pepper, and a small piece of glaze; stir the whole over the fire for five minutes, and then use it as directed above. When the preparation with which the quenelles have been filled up has cooled, spread a layer of force-meat over the entire surface of each; then place them in a sautapan previously spread with butter, to receive them, rub them carefully with a paste-brush dipped in white of egg, and decorate them with truffles and tongue. When about to send to table, poach the boudins by pouring some boiling consommé on them, taking care not to disturb the decoration; when they have been allowed to simmer gently by the side of a stove-fire for about ten minutes, drain them upon a napkin, glaze them lightly, and dish them up in a close circle; pour some Richelieu ragout (No. 207) under them, and serve.
Notes
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