Boudins

Ingredients

• One pint cold meat chopped fine
• 2 tablespoons bread crumbs
• 1 tablespoon melted butter
• 1 cup stock
• 3 cup cream
• 1 beaten egg
• salt
• pepper

Method

1. 1

   Mix well and fill small greased molds or cups, stand in a pan of hot water and cook in oven for 30 minutes.

2. 2

   Serve with cream peas.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 18. The excerpt below is the record exactly as published.

pepper ami salt and a ycvy little red jx-pper. jMix well, shape in cone shape and di|) in yolk of egg and then in rolled c]-ackers. Boil in hot lard. This Huikes -28. ■ "^^ Mi!S. H. F. Jaiin. Supreme of Chicken. Cho]) tine the bi-east of a raw chicken and beat thoroughly into it, one at a time, 4 ogii::^ and .] a pint of cream. Season with jjcpper and salt. lUitter small moulds, fill with the chicki'n. and I'ake. standing in hot watei' and covered with buttered paper. I'oi' "jO minutes. Do not let the water boil. Tui'n fi'om the moulds and serve Jiot with I>echainel, mushi-oom oi' tomato sauce. Creamed Chicken or Veal. 'I'wo chickens or three ami one-halt pomuls veal. l)oil and cut as for salad, one i-an muslintoms cut simill with sihci' knife am! cook Id nnnutes. Put in a sauce pan three |)ints of i-i'eam. let get hot but not l)oil. Tn another ])an four heaping tablespoons butiei- and live tablespoons of Dousman's Best Patent flour. When lieati'd -o it bubbles oi- boils poui' on the warm cream and stir until it boils. Mix with ve;d and mushrooms, stir well together, put in dish to l)e serxcd. cover with l)rea(-l or i-racker crumbs. ])ut-little bits of butter on to]). wet lightly with milk, and t)uke ujitil nice bi'own. Mrs. Geo. W. Jones. SUPERIOR CODK BOOK 31 Creamed Sweetbreads. ()iu> pnir s\v('t't-l)R!cul.<. I tabK-spooii If.illcr. 1 laltlrsitouii lltuir. 1 ciipriil ciciiiii. 1 tablespoon narslcv, salt and pcpixT. As «)()ii as swcct-lircads aiv piiiTliascd the pipes and fat sliould be removed, and tlie rennindci soaked in t-ohl \val<M- 1 lioiir. Tben place the sweet-breads in boilin;:" .salted watiT in a porcelain pan. lei ilicin boil ^iviitly for 1.") ininute.-. lay in cold water for :> ininutes. ilrain. wijiedrv and M-t in eold place until wanted. When n>ady In ii-r. iciiin\c all iin 'nibi-a ne. clit il\lo <lii;dl piei-es with silvei' knife. Melt ihe biittei-. add tl:e th)iir. when siiiooiLi add the ci'eam and stir until the preparation iliiekens, add the sweci-breads and when ihev av hot season with salt, pepper and i,irs!ev. ^I"^- '■'■ ^'- ' '•>'>!. i;y. Dried Beef in Cream. S!ia\c bfcf \crv lini' and pour bnilini:- water u\cr it. l-el it stand \'nv a few minutes. I'oiir this oil' ami |iour on iinod rich cream. Let it come to a boil. If vou dc noi I'.ave ci'eam, use milk and butter thickened with a little flour. Season with pe])|)i'i and <er\(' on toast oi' plain a~ pi-id'erred. M fss ('ai;i;]i-: Xin.sox. Chili Con Carne. 'I'o -i cupruis ol' lint'ly chopped cooketl meat add 1 cupfid of tomatoc-;. a luedium sized ojiion cut fine, a cu]) of meat gravy and water enouuii to keep from bui'iiing'. Salt and red pepper to suit taste. Stew for ^ hour. ^Ii;s. Kym;. Norwegian Beef Balls. One lb. of beef cho|)ped bile, without ^ii'istle or fal, 1 i.''ood sized onion chopped line, :'. cu]) of butter ])ef()i-e it is melted. 1 teaspoon of salt. .] teaspoon of |)epper. -o- teaspoon of sa^i'e. 1 teaspoon of ;:in,ui^i-. .1 lup of sweet milk; mix all toncthei- thorouo-]dv. malce in i-ound iialls and I'vv a li^hl brown in butlei' oi' beef drippin^u's. Very nice when cold sliced thin for luiicli. M i;s. F. A. 'Pox nkskn. Pilau. Put in a' spider 1 tal)les|)oi)nfid of l)utle)-. 1 small onion ch()|)i)ed line, when onion is brown add 1 cupful of uiu-ooked rice which has been well washeil and di-ained. Cook both until rice is well browned, then add to this 1 (piart (d' ripe tomatoes (oi- 1 can). As fast as the rice absorbs the tomato juice, add some; boiliuf;' water, until i-ice is (piite soft, then add 1 cupful of chopped cooked meat — beef, veal, chicken oi- mutton or whatevei- cold meat you may haxc. .lust let the meat get hot, add salt, peppei-. ami if tonnitoes ai'c ai'id add I lea-poonful of sugai'. This dish rc(|uires 1 hour's cooking o\-ei' a bi-isk lire. Miis. W. 1-;. DuAIvE. Meat Souffle. Make 1 cup of i-ream sauce and season with chopped parsley and onion juice. Stir 1 cup of cho|ij)ed meat (chicken, fresh t<mgue. xcal. oi' lamb) into the sance. When hot add beaten volks of '.' eggs, cook 1 minuti' aiul set away to cool. When cold stir in whites Ijeaten stilf. Jiake in Inittered dish about ''it minutes, and serve immediately. If for Innch serve with mnshroom sance. Mushroon\ Sauce. One |)int of hot stock. 'I tablespoons of minced onion. "3 tal)les|)oons id' butter. ■J heaping tal)lesp(X)ns of flour. \ teaspoon of salt, i salts]>oon of pepper. 1 table- sijoon lemon juice, carmel enough to color. .1 can of mushi-ooms, whole (jr quartered. Mince the onion and fry it in butter o minutes. Be cai'efnl not to bui-u it. When the butter is brown, add the dry tionr and stir well. Add the hot stock, a little at a time, and stir ra|)idly as it thickens, until perfectly smooth, add the salt 32 SUPERIOR COOK BOOK ;"!n(l |)0|)|tiM-, iisiiii^ iiii)i-c ifliigli seasoning be dcsirerl. Siininer 5 minutes, and strain In Triiio\(' niiimi : add niii^livooms and lieat thoronglilv. M]!S. C. V. E. TOWXSEND. Daube. Tlii-CL' 111' I j)()iiiids iciidci-, l(':ni Im'cI' (a i-'HM]) roa-t is host). lJenio\e tlie fat, put into a saucepan and cdvci' ]ialJ' way witli cold watei'. l^laee on ])ac\\ of the stove and lit siiiinici' until tlie juice is well cxti'actod IVoui tlu' iiu'at. Tlien put in tlie sauce- pan witli tlie'hrcl' a sliced onion, a sliced loniato, a sliced potato, a few cloves, celery seed to taste, and cover closely; let cook until nearly done, basting the meat oc- casionally willi ^he dressing. Wlien nearly done have some browned flour made into ■1 smooth ])aste wilh a little watei'. some salt and p)e})pe]'. Mix this with gravy and \egetal)les in the saucepan and let hoil. AVIien ready to serve add a dessertspoonful of \\'(»i'cesiershire sauce. I'hu-e the meat iji a hot dish, poui' ovei' the daube and serve. Meat Scalloped with Tomatoes. Chop the meat line and sea^im ; liuttei- the baking dish well; have a layer of ci'ackei- t-inimbs, butter, salt and ]n'})per, then the meat, then stewed tomatoes also seasoned and so on until the dish is full. Tf not wet enough add water. Chopped boiled eggs can he used with this meat to hel)) out. Boudins. One ])int cold meat chopped tine, 'i tahles|)oons ])read crumbs, 1 tablespoon melted bultei'. \ cup slock. ;] cu|) ci'eam ami 1 beaten egg, season with salt

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