Boudins of Pheasant à la Prinz Karl

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904
Source
The "Queen" cookery books. No. 4. Entree
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (10)
Boudin farce
Coating
Frying
Serving
Sauce
Instructions (12)
  1. Prepare some quenelle farce with pheasant.
  2. Mix with it about a sixth of its bulk of minced truffles.
  3. Let it stand on ice for a little to set it.
  4. When firm take off pieces the size of a small egg.
  5. With your well floured hands give these an oval shape slightly flattened at the sides (this is the real boudin shape), being careful they all match in size and shape.
  6. Poach in boiling water, as described above for quenelles, for a few minutes.
  7. Drain them well and leave them till cold.
  8. Dip them into beaten egg and then into finely minced parsley and cooked ham.
  9. Ten minutes before they are wanted for table toss them over the fire in a well buttered pan till perfectly hot but not coloured.
  10. Drain them well.
  11. Dish neatly either on a fried croustade of bread, or mashed potato.
  12. Serve with a rich Sauce Madère flavoured with stock made of the pheasant trimmings.
Original Text · last edited 4 days ago
Boudins of Pheasant à la Prinz Karl.—Prepare some quenelle farce with pheasant, mix with it about a sixth of its bulk of minced truffles, and let it stand on ice for a little to set it; when firm take off pieces the size of a small egg and with your well floured hands give these an oval shape slightly flattened at the sides (this is the real boudin shape), being careful they all match in size and shape; now poach in boiling water, as described above for quenelles, for a few minutes, after which drain them well and leave them till cold, when you dip them into beaten egg and then into finely minced parsley and cooked ham. Ten minutes before they are wanted for table toss them over the fire in a well buttered pan till perfectly hot but not coloured; drain them well, dish neatly either on a fried croustade of bread, or mashed potato, and serve with a rich Sauce Madère flavoured with stock made of the pheasant trimmings.
Notes
—