Mrs Beetons Poultry and Game Revisited
Boudin a la Reine
(An Entree)
(M. Ude’s Recipe)
Leftover Cold Roast Fowls
600ml (1 pint) Béchamel Sauce
Egg
Breadcrumbs
Salt and Cayenne, to taste
Cut the breasts and white meat into small dice of an equal size and add to some of the Béchamel sauce.
Season with salt and cayenne and put the mixture into a dish to cool.
When quite cold, cut it into 2 equal parts, which should be made into boudins of a long shape, the size of the dish they are intended to be served on.
Roll in flour, egg and breadcrumbs them and be careful that the ends are well covered with the crumbs, otherwise they would break in the frying pan
Fry them to a nice colour, drain well.
Serve with the remainder of the Béchamel sauce poured round, which should be thinned with a little stock.
Time: 10 minutes to fry the boudins.
Sufficient for 1 entrée.
BOUDIN A LA REINE
(an Entree)
(M. Ude’s Recipe)
961. INGREDIENTS - The remains of cold roast fowls, 1 pint of Béchamel No. 367, salt and cayenne to taste, egg and bread crumbs.
Mode - Take the breasts and nice white meat from the fowls; cut it into small dice of an equal size, and throw them into some good Béchamel, made by recipe No. 367; season with salt and cayenne, and put the mixture into a dish to cool. When this preparation is quite cold, cut it into 2 equal parts, which should be made into boudins of a long shape, the size of the dish they are intended to be served on; roll them in flour, egg and bread-crumb them, and be careful that the ends are well covered with the crumbs, otherwise they would break in the frying-pan; fry them a nice colour, put them before the fire to drain the greasy moisture from them, and serve with the remainder of the Béchamel poured round: this should be thinned with a little stock.
Time - 10 minutes to fry the boudins.
Average cost, exclusive of the fowl, 1s. 3d.
Sufficient for 1 entrée.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved