Boudins à la Richelieu

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 (9)
for the boudins
for the filling
to serve
Instructions (10)
  1. Cut a medium sized onion into tiny dice, removing all the skin and hard parts.
  2. Blanch the onion, rinse it well, and then let it stew in some butter till perfectly cooked but not coloured, keeping it stirred with a spoon.
  3. At the end of ten minutes again drain it well and mix it into about three-quarters of a pound of good quenelle farce.
  4. Have ready some strips of buttered paper 5in. long by 3in. wide.
  5. Place on each band of paper a piece of the quenelle shaped to an oblong 4in. wide by 2in. long and 2in. deep.
  6. With the handle of a spoon lift out half of the farce leaving a hollow about an inch square.
  7. Fill up this hollow with a mince of cooked tongue, cooked chicken, and cooked truffles, all tossed in some very much reduced allemande sauce.
  8. Cover the filling with more farce, smoothing it over with a hot wet knife.
  9. A quarter of an hour before serving them, poach these quenelles carefully as described above.
  10. Remove the papers, and serve with a rich game espagnole sauce.
Original Text · last edited 4 days ago
Boudins à la Richelieu.—Cut a medium sized onion into tiny dice, removing all the skin and hard parts, blanch it, rinse it well, and then let it stew in some butter till perfectly cooked but not coloured, keeping it stirred with a spoon; at the end of ten minutes again drain it well and mix it into about three-quarters of a pound of good quenelle farce. This farce may be either of chicken, game, rabbit, or veal. Have ready some strips of buttered paper 5in. long by 3in. wide, place on each band of paper a piece of the quenelle shaped to an oblong 4in. wide by 2in. long and 2in. deep; now with the handle of a spoon lift out half of the farce leaving a hollow about an inch square, fill up this with a mince of cooked tongue, cooked chicken, and cooked truffles, all tossed in some very much reduced allemande sauce. When all the boudins are filled cover the filling with more farce, smoothing it over with a hot wet knife. A quarter of an hour before serving them, poach these quenelles carefully as described above, remove the papers, and serve with a rich game espagnole sauce. This dish can be varied almost indefinitely according to the meat used for the quenelles. For instance if you use chicken
Notes
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