Boudins a la Czarina
From The "Queen" cookery books: Entrees, 1901
Serve with a rich bechamel sauce.
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 35. The excerpt below is the record exactly as published.
Boudins a la Czarina. — Take about half a pound of chicken farce, as prepared for chicken creams, and fill with it a small baking tin about 8in. by 12in., lay over this a sheet of buttered paper and poach it in the usual way from six to eight minutes ; then leave this till cold, when you divide it in half lengthways, dividing these two strips each into eight, mask these with a rich bechamel sauce, reduced by rapid boiling to the consistency of very thick melted butter, and dip in breadcrumbs twice, fry in plenty of fresh boiling fat, and serve deco- rated with fried parsley
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