1009. BOUDINSOF FOWL, A LA REINE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (14)
for the boudins
for serving
Instructions (8)
  1. Roast two fowls, remove all the brown skin, cut off all the meat from the bones, and use the latter to make some essence with.
  2. Chop the meat fine, and then pound it in a mortar with a pat of butter and a large spoonful of reduced Béchamel sauce; season with a little pepper and salt and grated nutmeg, and rub the whole through a very fine wire-sieve or tammy-cloth.
  3. Put this purée into a small stewpan, and after adding thereto half a gill of scalded double-cream and a piece of glaze as big as a walnut, stir it over the fire until the whole is mixed.
  4. Spread this preparation on a dish, in a square form about two inches in thickness, and set it in the larder to become cold.
  5. Then cut the square into two oblong pieces, and divide these again, each into about eight small oblong slices, about three inches long by two in width, and a quarter of an inch thick.
  6. Spread each of these over with a thin coating of some very delicate force-meat of fowl; flour them over, then dip them separately in some beaten egg, bread-crumb them, and set them on a dish in the larder until dinner-time.
  7. The boudins must then be placed upon the wire drainer of a frying-pan, and immersed in some clean hog's-lard made quite hot for the purpose, and fried of a light-fawn colour.
  8. They should be drained, and dished up in a close circle, with some Béchamel or Suprême sauce poured under them, and then sent to table.
Original Text
1009. BOUDINSOF FOWL, A LA REINE. ROAST two fowls, remove all the brown skin, cut off all the meat from the bones, and use the latter to make some essence with. Chop the meat fine, and then pound it in a mortar with a pat of butter and a large spoonful of reduced Béchamel sauce; season with a little pepper and salt and grated nutmeg, and rub the whole through a very fine wire-sieve or tammy-cloth; then put this purée into a small stewpan, and after adding thereto half a gill of scalded double-cream and a piece of glaze as big as a walnut, stir it over the fire until the whole is mixed, and spread this preparation on a dish, in a square form about two inches in thickness, and set it in the larder to become cold. Then cut the square into two oblong pieces, and divide these again, each into about eight small oblong slices, about three inches long by two in width, and a quarter of an inch thick. Spread each of these over with a thin coating of some very delicate force-meat of fowl; flour them over, then dip them separately in some beaten egg, bread-crumb them, and set them on a dish in the larder until dinner-time. The boudins must then be placed upon the wire drainer of a frying-pan, and immersed in some clean hog's-lard made quite hot for the purpose, and fried of a light-fawn colour; they should be drained, and dished up in a close circle, with some Béchamel or Suprême sauce poured under them, and then sent to table.
Notes
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