Boudins Blancs de Volaille

Ingredients

• one lb. of raw chicken fillets
• three-quarters Ib. of fresh fat bacon
• three oz. of chopped onion
• one-half oz. of salt
• a pinch of white pepper
• a little nutmeg
• four eggs
• one pint of boiled and very cold milk

Method

1. 1

   Pound chicken fillets and bacon separately, then combine in a mortar.

2. 2

   Add cooked onion, thyme, bay, salt, pepper, and nutmeg.

3. 3

   Mix well and add eggs one by one while working the forcemeat.

4. 4

   Rub through a sieve, return to mortar, and add milk gradually.

5. 5

   Put into gut and poach in bain-marie.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 267. The excerpt below is the record exactly as published.

BOUDINS BLANCS DE VOLAILLE Pound separately one lb. of raw chicken fillets and three- quarters Ib. of fresh fat bacon. Combine the two products in the mortar; pound again with the view of thoroughly mixing them, and add three oz. of chopped onion, cooked in butter without colouration, together with a little thyme and bay; one-half oz. of salt, a pinch of white pepper, and a little nutmeg. Mix the whole well, and add four eggs, one by one, working the forcemeat vigorously the while with the pestle. Rub through a fine sieve; return the forcemeat to the mortar, and add thereto, little by little, one pint of boiled and very cold milk

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