Boudins à la Czarina

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 (7)
Instructions (9)
  1. Fill a small baking tin (about 8in. by 12in.) with about half a pound of chicken farce, as prepared for chicken creams.
  2. Lay over this a sheet of buttered paper and poach it in the usual way from six to eight minutes.
  3. Leave this till cold, then divide it in half lengthways.
  4. Divide these two strips each into eight pieces.
  5. Mask these pieces with a rich béchamel sauce, reduced by rapid boiling to the consistency of very thick melted butter.
  6. Dip the masked pieces in breadcrumbs twice.
  7. Fry in plenty of fresh boiling fat.
  8. Serve decorated with fried parsley.
  9. Send a rich béchamel sauce to table in a boat.
Original Text · last edited 4 days ago
Boudins à la Czarina.—Take about half a pound of chicken farce, as prepared for chicken creams, and fill with it a small baking tin about 8in. by 12in., lay over this a sheet of buttered paper and poach it in the usual way from six to eight minutes; then leave this till cold, when you divide it in half lengthways, dividing these two strips each into eight, mask these with a rich béchamel sauce, reduced by rapid boiling to the consistency of very thick melted butter, and dip in breadcrumbs twice, fry in plenty of fresh boiling fat, and serve deco rated with fried parsley, and send a rich béchamel sauce to table in a boat.
Notes
—