Boudin or Quenelle Moulds

Ingredients

• Prepare a chicken forcemeat (No. 403)
• about eight small well buttered boudin or quenelle moulds
• Cut a cooked sweetbread into dice
• mix with it six champignons
• one large truffle
• a slice of tongue
• moisten with a little supreme sauce (No. 210)
• season to taste

Method

1. 1

   Line the moulds with forcemeat, fill with salpicon, cover with forcemeat, poach in the oven for 20-25 minutes.

2. 2

   Unmould, cool, egg and crumb, fry in hot fat until golden.

3. 3

   Drain and serve with hot ravigote sauce (No.

4. 4

   214).

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 291. The excerpt below is the record exactly as published.

Prepare a chicken forcemeat (No. 403), line with it about eight small well buttered boudin or quenelle moulds. Fill the centre with a salpicon made as follows : — Cut a cooked sweetbread into dice, mix with it six champignons, one large truffle, and a slice of tongue, all cut into small dice ; moisten with a little supreme sauce (No. 210), and season to taste

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