Boudins

Ingredients

• One half partridge
• one ounce butter
• one ounce flour
• one gill stock
• six truffles
• two eggs
• one table-spoonful cream
• one tea-spoonful salt
• one quarter tea-spoonful pepper

Method

1. 1

   Remove skin and bone from the partridge, chop finely, and pound in a mortar.

2. 2

   Melt butter, stir in flour, add stock gradually, and boil.

3. 3

   Remove from heat, add salt, pepper, cream, and pounded partridge.

4. 4

   Mix thoroughly, add egg yolks, and return to heat until set.

5. 5

   Cool, chop truffles, mix in, shape into pears, dip in egg whites, roll in breadcrumbs, and fry until pale brown.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 59. The excerpt below is the record exactly as published.

BOUDINS. 81 Cover the venison with a double sheet of greased kitchen- paper, and secure it against slipping with a wrapping of twine. Place the meat in a roasting-pan, distribute over it upon the paper two ounces of the butter in small pieces, and putting the pan into a hot oven, roast the venison for one hour, basting from time to time as the butter melts. At the end of this time cut the twine, and, removing the paper, nib over the meat the remainder of the butter. Pour into the roasting-pan half of the claret, and allowing the venison to remain in the oven three quarters of an hour longer, baste it constantly with the wine and butter gravy. Transfer the venison to a hot platter, and skim the top off the gravy in the pan. Stir into the gravy when skimmed the flour, and scrape down into it with a cooking-spoon all the brown juices that may have adhered to the pan. Add to this the remaining water and claret, season with the pepper and salt, and pouring the gravy then from the roasting-pan into a small sauce-pan, place this over the fire, and bring its con- tents quickly to the boiling-point, when, dropping in the cara- mel, all should be stirred quickly together, and the gravy should then be poured very hot around the venison. Roast haunch of venison is usually served with an accom- paniment of red currant jelly. Boudins.— One half partridge, one ounce butter, one ounce flour, one gill stock, six truffles, two eggs, one table-spoonful cream, one tea-spoonful salt, one quarter tea-spoonful pepper

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