Boudin a la Kaiser
From À la mode cookery, 1902
Use sweetbreads for decoration.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 23. The excerpt below is the record exactly as published.
Boudin a la Kaiser Take the flesh of a boiled chicken, remove all skin and gristle, and place it in a mortar. Have some good veloute sauce, and mix in with it pepper and salt to taste. Pound all well together, and rub through a fine wire sieve. Then put it back in the mortar and pour on half a pint of cream and half a pint of liquefied aspic
Cook this with the app: pantry check, scaling, and the assistant.