Boudin a la Reine

Ingredients

• One pint of chicken meat
• One table-spoonful of butter
• Two table-spoonsfuls of dried bread-crumbs
• One table-spoonful of chopped parsley
• One-half cupful of stock or water
• One-quarter of a nutmeg
• Salt and pepper to taste

Method

1. 1

   Heat the butter, and add the crumbs and stock.

2. 2

   Remove from the fire, and add the chicken chopped fine, the parsley, the nutmeg grated, salt and pepper, and lastly the eggs slightly beaten.

3. 3

   Mix all thoroughly, and place the mixture in tea or custard cups, filling the cups two-thirds full.

4. 4

   Half fill a baking pan with boiling water, set the cups in the water, and bake twenty minutes in a moderate oven.

5. 5

   When done, turn the contents of each cup out upon a heated dish, and pour around them a cream sauce.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 98. The excerpt below is the record exactly as published.

BOUDIN a la Reine. One pint of chicken meat. One table-spoonful of butter. Two table-spoonsfuls of dried bread-crumbs. One table-spoonful of chopped parsley. One-half cupful of stock or water. One-quarter of a nutmeg. Salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.