Boudin of Pheasant à la Richelieu

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (18)
for the boudin
for coating
for poaching
for frying
for optional gravy
Instructions (17)
  1. Prepare the pheasant flesh: remove bones, skin, and sinew, mince, then pound to a smooth paste.
  2. Add an equal bulk of the floury part of roasted potatoes (or boiled potatoes per Captain Kater's receipt) and beat together until well blended.
  3. Add fresh butter (less in volume than the pheasant flesh), mace, nutmeg, cayenne, and salt (0.5 teaspoonful or more).
  4. Pound the mixture for ten to fifteen minutes, scraping from the sides into the middle.
  5. Add two whole eggs and one to two yolks (without whites), ensuring the mixture doesn't become too moist.
  6. Mould the mixture into the form of a roll.
  7. Rub a stewpan with butter, place the roll in it, and pour boiling water over it.
  8. Poach gently for ten to fifteen minutes.
  9. Lift the boudin out carefully and drain on a sieve.
  10. Once cold, cover evenly with beaten egg, then with the finest bread-crumbs.
  11. Broil over a clear fire or fry in butter until golden brown.
Optional additions and gravy
  1. Make a gravy from the remains of the bird.
  2. Enhance the gravy flavour with ham and eschalots as directed in Chapter IV, page 96.
  3. Alternatively, slice small mushrooms sideways, stew them tender in butter, and mix with the boudin after it's taken from the mortar.
  4. For a more delicate mushroom flavour, press the butter in which they were simmered through a strainer and add to the boudin.
  5. The mixture should be chilled in a very cool place before moulding.
  6. Several small rolls can be made, requiring only four to five minutes of poaching.
Original Text
BOUDIN OF PHEASANT À LA RICHELIEU. (ENTRÉE.) Take, quite clear from the bones, and from all skin and sinew, the flesh of a half-roasted pheasant; mince, and then pound it to the smoothest paste; add an equal bulk of the floury part of some fine roasted potatoes, or of such as have been boiled by Captain Kater’s receipt (see Chapter XVII.), and beat them together until they are well blended; next throw into the mortar something less (in volume) of fresh butter than there was of the pheasant-flesh, with a high seasoning of mace, nutmeg, and cayenne, and a half-teaspoonful or more of salt; pound the mixture afresh for ten minutes or a quarter of an hour, keeping it turned from the sides of the mortar into the middle; then add one by one, after merely taking out the germs with the point of a fork, two whole eggs and a yolk or two without the whites, if these last will not render the mixture too moist. Mould it into the form of a roll, lay it into a stewpan rubbed with butter, pour boiling water on it and poach it gently from ten to fifteen minutes. Lift it out with care, drain it on a sieve, and when it is quite cold cover it equally with beaten egg, and then with the finest bread-crumbs, and broil it over a clear fire, or fry it in butter of a clear golden brown. A good gravy should be made of the remains of the bird and sent to table with it; the flavour may be heightened with ham and eschalots, as directed in Chapter IV., page 96, and small mushrooms, sliced sideways, and stewed quite tender in butter, may be mixed with the boudin after it is taken from the mortar; or their flavour may be given more delicately by adding to it only the butter in which they have been simmered, well pressed, from them through a strainer. The mixture, which should be set into a very cool place before it is moulded, may be made into several small rolls, which will require four or five minutes’ poaching only. The flesh of partridges will answer quite as well as that of pheasants for this dish. SALMI OF PHEASANT. (See page 292.) PHEASANT CUTLETS. (See page 275.)
Notes
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