1005. BOUDINSOF FOWL, A LA PERIGUEUX.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (5)
For the boudins
For serving
Instructions (9)
  1. Prepare the boudins in the same manner as the foregoing.
  2. After the centre has been scooped out, fill the cavity with some purée of truffles (No. 121).
  3. Close the boudins with a thin coating of the force-meat.
  4. Rub the boudins over with a paste-brush and dip them in some beaten white of egg.
  5. Sprinkle the boudins over with black truffles chopped very fine.
  6. Poach the boudins.
  7. Dish up the boudins in a close circle.
  8. Pour some Périgueux sauce (No. 23) under them.
  9. Serve.
Original Text
1005. BOUDINSOF FOWL, A LA PERIGUEUX. These must be prepared, in the first instance, in the same manner as the foregoing; after the centre has been scooped out, the cavity of these should be filled up with some purée of truffles (No. 121); then, the boudins must be closed-in with a thin coating of the force-meat, and after being rubbed over with a paste-brush and dipped in some beaten white of egg, should be sprinkled over with black truffles chopped very fine, and must be poached and afterwards dished up in a close circle. Pour some Périgueux sauce (No. 23) under them, and serve.
Notes
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