Boudinettes de Boeuf

Ingredients

• Pass three-quarters of a pound of steak
• one ounce of butter
• one gill of water
• two and a half ounces of fine flour
• a little salt
• two eggs

Method

1. 1

   Pass three-quarters of a pound of steak through a mincing machine four times, then rub through a wire sieve to remove any skin.

2. 2

   Make a panada with one ounce of butter, one gill of water, and two and a half ounces of fine flour, and a little salt thus: — Let the butter and water boil, then stir in the flour and salt, and boil the mixture well.

3. 3

   Pound the meat and panada, thoroughly mixing one ounce of butter (melted) and two eggs.

4. 4

   Pepper and salt to taste.

5. 5

   Butter some small moulds, fill them with the mixture, and steam or poach them for about twenty minutes.

6. 6

   Serve with them a good brown sauce, to which has been added two or three tablespoonfuls of tomato purée.

7. 7

   Two or three mushrooms or truffles, chopped finely, and added to the meat mixture, are a great improvement.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 17. The excerpt below is the record exactly as published.

BOUDINETTES DE BCEUF. Pass three-quarters of a pound of steak through a mincing machine four times, then rub through a wire sieve to remove any skin,. Make a panada with one ounce of butter, one gill of water, and two and a half ounces of fine flour, and a little salt thus : — Let the butter and water boil, then stir in the flour and salt, and boil the mixture well. Pound the meat and panada, thoroughly mixing one ounce of butter (melted) and two eggs

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