Boudins of Carp served with Supreme Sauce

Ingredients

• a chopped onion
• in butter
• forcemeat of Carp
• some truffles
• some cooked fillets of chicken
• some tongue
• some bechamel sauce
• some veloute sauce maigre
• some essence of mushrooms

Method

1. 1

   Fry a chopped onion in butter without colouring it, then mix it with the forcemeat.

2. 2

   Boil some bechamel sauce till stiffly reduced, then put in the chopped truffles and fillets, stir them over the fire for a few minutes, and take the saucepan off.

3. 3

   Put some small equal quantities of forcemeat on buttered strips of paper, make a hollow by pressing the forcemeat in the centre, and put in each a small quantity of the salpicon of chopped truffles, without quite filling them; then cover that completely with forcemeat.

4. 4

   Put the boudins in a deep frying- or saute-pan with a little stock, and let it simmer for fifteen minutes.

5. 5

   When cooked, drain the boudins, arrange them in a circle on a hot dish, put the roes in the centre, pour the reduced sauce over them, and serve.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 158. The excerpt below is the record exactly as published.

Boudins of Carp served with Supreme Sauce. — Prepare some forcemeat of Carp, making it rather stiffer than is generally used for quenelles. Fry a chopped onion in butter without colouring it, then mix it with the forcemeat. Chop some truffles and some cooked fillets of chicken and tongue. Boil some bechamel sauce till stiffly reduced, then put in the chopped truffles and fillets, stir them over the fire for a few minutes, and take the saucepan off. Put some small equal quantities of forcemeat on buttered strips of paper about 3 tin. long and 2 jin. wide, make a hollow by pressing the forcemeat or boudins in the centre, and put in each a small quantity of the salpii^on of chopped truffles, &c., without quite filling them ; then cover that completely with forcemeat. Prepare some Carp-roes for garnish, and reduce some veloute sauce maigre with some essence of mushrooms

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