Boudins d la Richelieu

Ingredients

• Cut a medium sized onion into tiny dice
• about three-quarters of a pound of good quenelle farce
• mince of cooked tongue
• cooked chicken
• cooked truffles
• A quarter of an hour before serving

Method

1. 1

   Blanch and stew onion in butter.

2. 2

   Mix with quenelle farce.

3. 3

   Shape into oblongs on buttered paper, fill with a mixture of tongue, chicken, and truffles, cover with more farce, and poach.

4. 4

   Serve with game espagnole sauce.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 36. The excerpt below is the record exactly as published.

Boudins d la Richelieu. — Cut a medium sized onion into tiny dice, removing all the skin and hard parts, blanch it, rinse it well, and then let it stew in some butter till perfectly cooked but not coloured, keeping it stirred with a spoon ; at the end of ten minutes again drain it well and mix it into about three-quarters of a pound of good quenelle farce. This farce may be either of chicken, game, rabbit, or veal. Have ready some strips of buttered paper 5in. long by 3in. wide, place on each band of paper a piece of the quenelle shaped to an oblong 4in. wide by 2in. long and 2in. deep ; now with the handle of a spoon lift out half of the farce leaving a hollow about an inch square, fill up this with a mince of cooked tongue, cooked chicken, and cooked truffles, all tossed in some very much reduced allemande sauce. When all the houdins are filled cover the filling with more farce, smoothing it over with a hot wet knife. A quarter of an hour before serving

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