Boudins

Ingredients

• three cups of cooked beef
• one and one-half cups of stale bread crumbs
• three tablespoons of butter
• one-fourth cup of hot water
• three eggs
• one tablespoon of onion juice
• one-half teaspoon of white pepper
• one teaspoon of salt
• one tablespoon of chopped parsley
• from one-half to one cup of sweet milk

Method

1. 1

   Chop beef fine, mix with bread crumbs, melted butter, eggs, onion juice, pepper, salt, and parsley.

2. 2

   Add milk to moisten.

3. 3

   Grease molds, fill with mixture, bake in water bath for twenty minutes, and serve with tomato sauce.

Nutrition per serving

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 4. The excerpt below is the record exactly as published.

BOUDINS Three cups of cooked beef chopped fine in a chopper, using a little of the fat, one and one-half cups of stale bread crumbs, grated, three table- spoons of butter melted in one-fourth cup of hot water, three eggs beaten together, one tablespoon of onion juice, if liked, one-half teaspoon of white pepper, one teaspoon of salt, one tablespoon of chopped parsley, from one- half to one cup of sweet mil

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