Boudin of Pheasant a la Richelieu

Ingredients

• the flesh of a half-roasted pheasant
• an equal bulk of the floury part of some fine roasted potatoes
• something less (in volume) of fresh butter
• a high seasoning of mace
• nutmeg
• cayenne
• a half-teaspoonful or more of salt
• two whole eggs
• a yolk or two without the whites

Method

1. 1

   Mince and pound the pheasant flesh to a smooth paste.

2. 2

   Add the floury part of roasted potatoes and blend.

3. 3

   Add fresh butter, mace, nutmeg, cayenne, and salt, and pound for 10-15 minutes.

4. 4

   Add eggs one by one, then mold into a roll.

5. 5

   Poach in boiling water for 10-15 minutes.

6. 6

   Drain, cool, cover with beaten egg and breadcrumbs, and broil or fry until golden brown.

7. 7

   Serve with gravy made from the bird's remains.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 266. The excerpt below is the record exactly as published.

BOUDIN OP PHEASANT A LA RICHELIEU. (ENTREE.) Take, quite clear from the bones, and from all skin and sinew, the flesh of a half- roasted pheasant; mince, and then pound it to the smoothest paste ; add an equal bulk of the floury part of some fine roasted potatoes, or of such as have been boiled by Captain Kater's receipt (see Chapter XVII.), and beat them together until they are well blended ; next throw into the mortar something less (in volume) of fresh butter than there was of the pheasant-flesh, with a high seasoning of mace, nutmeg, and cayenne, and a half- teaspoonful or more of salt ; pound the mixture afresh for ten minutes or a quarter of an hour, keeping it turned from the sides of the mortar into the middle ; then add one by one, after merely taking out the germs with the point of a fork, two whole eggs and a yolk or two without the whites

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