Boudins

Ingredients

• Half a pound of finely chopped beef
• A little stock
• Pepper
• salt
• sugar
• One eschalot
• A bit of butter
• A dessertspoonful of flour
• The yolk of one egg
• Egg and breadcrumbs
• Good clear gravy

Method

1. 1

   Put the finely chopped eschalot into a saucepan, with a bit of butter the size of a walnut, and stir it over the fire till it is lightly browned; stir in a dessertspoonful of flour, add the meat, and as much good stock as will make it moist.

2. 2

   Boil it gently for a few minutes, season with pepper, salt, and sugar, stir the yolk of egg in quickly, and pour it into a dish to get cold; then divide it into pieces the size and shape of half a sausage; egg and breadcrumb them twice, and fry them a nice golden brown.

3. 3

   Drain them on a sieve, and serve hot, with rich brown clear gravy.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 11. The excerpt below is the record exactly as published.

BOUDINS Ingredients Half a pound of finely chopped A little stock. beef. Pepper, salt, and sugar. One eschalot. The yolk of one egg. A bit of butter. Egg and breadcrumbs. A dessertspoonful of flour. Good clear gravy

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